Ingredients:

• 2lbs fresh mussels, scrubbed and debearded
  
• 2 tbsp olive oil or butter
  
• 2 shallots (or 1 small onion) finely diced
  
• 3 cloves garlic, minced
  
• 1 cup Kingsville Brewery Hazy IPA
  
• ½ cup chicken or seafood stock
  
• Juice and zest of 1 lemon
  
• 1 tsp red pepper flakes
  
• 2 tbsp fresh chopped parsley
  
• Salt and pepper to taste
  
• 1 loaf of crusty bread
  

Instructions:

• Scrub mussels under cold water, discard any that are cracked or don’t close when tapped
  
• In a deep pan, heat oil/butter over medium heat. Add shallots and garlic, cook 2-3 minutes until softened and fragrant
  
• Pour in IPA and bring to a simmer for 1-2 minutes, add stock and return to simmer
  
• Add mussels, cover tightly cook for 5-7minutes, shaking pot occasionally until mussels open (discard any that remain closed)
  
• Stir in lemon juice, zest and pepper flakes. Taste broth and adjust with salt and pepper to taste
  
• Ladle mussels into bowls with a generous amount of broth. Garnish with parsley and serve with buttered crusty bread