Beer Steamed Mussels with Parmesan Croutons
- 4 generous slices country-style bread cut into 3/4-inch cubes
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 2/3 cup crème fraîche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain brown mustard
- 3 tablespoons butter
- 4 large garlic cloves, minced
- 2 tablespoons chopped fresh thyme
- 5 pounds mussels, scrubbed, debearded
- 3 cups diced seeded tomatoes (about 4 large)
- 1 cup chopped green onions (about 4)
- 1 12-ounce bottle beer
1. Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
2. Mix parsley, chives, tarragon in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
3. Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add tomatoes, and green onions and mustard mixture and stir. Add mussels, pour beer over, then sprinkle with freshly ground black pepper.
4. Cover tightly and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
5. Either pour mixture into one big bowl or divide among six individual bowls. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.