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Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan croutons
EPICURIOUS17Ingredients
50Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 4 country-style bread (5 x 3 x 1/2-inch slices, crusts removed, bread cut into 3/4-inch cubes)
- 1/3 cup grated Parmesan cheese
- 2 Tbsp. olive oil
- 3/4 cup Italian parsley (chopped fresh)
- 1/4 cup chopped fresh chives
- 1/4 cup fresh tarragon (chopped)
- 1/4 cup fresh chervil (chopped, optional)
- 2/3 cup crème fraîche
- 3 Tbsp. Dijon mustard
- 1 Tbsp. brown mustard (whole grain, or whole grain Dijon mustard)
- 3 Tbsp. butter
- 4 large garlic cloves (minced)
- 2 Tbsp. chopped fresh thyme
- 5 lb. mussels (scrubbed, debearded)
- 3 cups tomatoes (diced seeded, about 4 large)
- 1 cup green onions (chopped, about 4)
- 12 oz. beer (Belgian white, such as Hoegaarden)
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