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  • 4 pounds mussels, scrubbed and rinsed, beards removed
  • 1-1/2 tablespoons Roche Bros. olive oil
  • 4 shallots, sliced
  • 2 sprigs fresh thyme
  • 2 cups thinly sliced red and/or yellow bell peppers
  • 4 garlic cloves, minced
  • 2 bottles (11.2 ounces each) Belgian-style pilsner or lager beer
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Full Circle Organic unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons chopped fresh parsley
  • Crostini for serving (optional, see > Facts. Finds. Flavors. tip)


  1. Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.
  2. In large saucepot, heat oil over medium heat. Add shallots, thyme and bell peppers; cook 3 minutes, stirring occasionally. Add garlic; cook 1 minute. Increase heat to high; add beer and heat to a simmer. Add mussels; cover and cook 3 minutes or until mussels open; discard any unopened mussels. Stir in lemon juice, butter, salt and black pepper.
  3. Ladle mussel mixture into serving bowls; sprinkle with parsley and serve with crostini for dipping, if desired.

Facts. Finds. Flavors.

For crostini: Diagonally slice baguette, or crusty French or Italian bread 1/4-inch thick. Brush both sides of bread slices with olive oil. Cook in a grill pan over medium-high heat 2 minutes per side or until grill marks appear and bread is toasted.

  • 374 Calories
  • 15g Fat (5g Saturated)
  • 71mg Cholesterol
  • 953mg Sodium
  • 22g Carbohydrates
  • 2g Fiber
  • 25g Protein