P.E.I Mussels with Duck Rabbit Stout and Tomato Broth
1 bottle Duck Rabbit Stout Beer
1 tbsp unsalted butter
2 shallots, small diced
1 tbsp fresh garlic, small diced
3 qts Bloody Mary Mix
3 Fennel Branches (can be found in specialty stores)
4 oz Apple cider vinegar
2 tbsp kosher salt
18-20 P.E.I. mussels, scrubbed and cleaned
Open the stout beer and let it go flat at room temperature BEFORE continuing rest of recipe.
In a large saucepan over medium heat, add the butter, shallots, and garlic. Cook long enough just to get translucent, do not brown. Add remaining ingredients, except for the mussels, and bring to a boil. Lower the heat to a simmer and let cook for 30-35 minutes.
Take out the fennel branches and discard.
Add the mussels to the broth. Cover with a lid. Simmer for another ten minutes or until all the mussels are open. Throw out any mussels that are left unopened.
To serve, ladle broth into soup bowl adding in a few of the mussels. Serve with a side of toasted, buttery-garlic french bread for sopping-up the broth.