Look for the seal.

Monk's Kettle Mussels



– 4 tablespoons Real California butter, divided – 1 tablespoon chopped shallot – 1 clove garlic, sliced – 1 red Fresno or jalapeño chile, cut into quarters lengthwise (remove seeds for milder heat, if desired) – 1 pound mussels (about 20), scrubbed and de-bearded – 1/2 cup beer, such as Belgian Wit – 1 teaspoon fresh thyme leaves – Salt and black pepper
Find real california milk products near you
Find & Buy


Makes 2 servings.

Heat a medium sauté pan to high heat; add 1 tablespoon butter and the shallot, garlic and chile. Sweat for 1 minute and add mussels; toss over high heat for 1-2 minutes. Add beer and simmer until all mussels have opened. Toss with thyme and remaining butter; season with salt and pepper. Discard any mussels that have not opened. Serve in bowls with the liquid poured over.

Nutrition Information Per Serving: 433 calories; 28 g fat; 124 mg cholesterol; 793 mg sodium; 12 g carbohydrate; .3 g fiber; 28 g protein