Authorildavide

I use a dark Italian beer for the best flavor for this dish. Also, make sure the mussels are medium to large in size.

 3 tablespoons of olive oil
 2 pounds of black mussels cleaned (de-bearded) 4 tbsp of minced shal- lots
 1 tbsp of chopped garlic
 ½ cup of fennel sliced
 Pinch of crushed red pepper
 ½ cup of Italian dark beer such as Morretti Rosso Squeeze of lemon
 ½ cup of gorgonzola crumbled
 2 garlic toast points
 4 sprigs of parsley
1

In a large sauté pan heat olive oil, crushed red pepper, garlic and shallots (me- dium heat).

2

Add mussels and fennel. Sauté for 2 minutes, then add beer, and lemon juice. Cover and steam until mussels open then add gorgonzola. Let gorgonzola melt into stock and serve mussels in small bowl dividing up remaining stock.

3

Serve with a garlic toast point and sprinkle some of the remaining gorgonzola and parsley.

Ingredients

 3 tablespoons of olive oil
 2 pounds of black mussels cleaned (de-bearded) 4 tbsp of minced shal- lots
 1 tbsp of chopped garlic
 ½ cup of fennel sliced
 Pinch of crushed red pepper
 ½ cup of Italian dark beer such as Morretti Rosso Squeeze of lemon
 ½ cup of gorgonzola crumbled
 2 garlic toast points
 4 sprigs of parsley

Directions

1

In a large sauté pan heat olive oil, crushed red pepper, garlic and shallots (me- dium heat).

2

Add mussels and fennel. Sauté for 2 minutes, then add beer, and lemon juice. Cover and steam until mussels open then add gorgonzola. Let gorgonzola melt into stock and serve mussels in small bowl dividing up remaining stock.

3

Serve with a garlic toast point and sprinkle some of the remaining gorgonzola and parsley.

Notes

COZZE ALL A BIRRA CON GORGONZOLA
IngredientsDirections