Jerk Mussels

By keenan

Steamed mussels are a cinch to prepare. Take the time remove the small clumps of seaweed “beards” often sticking out of their shells. Use needle-nose pliers to get the job done easily.

Prepared jerk seasoning, featuring Jamaican allspice, crushed red pepper flakes, thyme and a bit of sugar, is readily available in the grocery store, but feel free to come up with your own blend.

Serve the mussels with slices of lightly toasted French baguette brushed with garlic oil, salt and pepper.

MAKE AHEAD: The mussels can be cleaned and debearded a few hours in advance and refrigerated with ice over them, but they must be cooked immediately before serving.

Ingredients

• 1 tablespoon Caribbean jerk seasoning, such as McCormick brand, plus more for garnish (see headnote)
• 2 tablespoons unsalted butter, at room temperature
• 1/2 cup beer, preferably a light-bodied ale or hefeweizen
• 4 pounds mussels (preferably from Prince Edward Island), cleaned and debearded (see headnote)

Details

Servings 8
Adapted from projects.washingtonpost.com

Preparation

Step 1

Do not use any mussels that remain open when slightly tapped.
Combine the jerk seasoning, butter and beer in a large braising pan with a tight-fitting lid. Spread the mussels in an even layer on the bottom of the pan. Cover and place over high heat; steam the mussels for 10 to 12 minutes, until the shells have opened.
Discard any unopened mussels.

Divide the mussels evenly among individual wide, shallow soup plates and ladle the cooking liquid over them. There should be about 3 cups of broth.
Sprinkle jerk seasoning (to taste) over each portion; serve immediately.