Mussels in beer

I adapted this recipe based on a recipe by SarasotaCook that I found on food.com

I serve these with any kind of thick crunchy bread for dipping in the sauce and a simple green salad.

Ingredients:

4 lbs mussels (I like to use PEI because they're a small-ish size and have good flavor but use whatever is available and fresh)
2 - 3 cans of beer (any lager will do)
3 shallots, chopped
4 garlic cloves, minced
1 tsp - 2 Tblsp. red pepper flakes (depending on how much heat you like)
1 bunch fresh parsley, chopped (I throw it in the food processor to chop it up)
4 Tblsp butter
1 Tblsp. olive oil
salt & pepper to taste

Directions:

1. Prepare your mussels:

- Keep your mussels cold. If you get farm raised mussels, you'll not have to do much cleaning or de-bearding but you'll want to check each one for signs of life.

- Put the mussels in a large colander in your sink and run cold water over them as you work on them. If they're dirty, scrub them clean. Make sure you check each one to make sure they are all tightly closed. If you come across a mussel that is open, tap it a few times and set it aside. There's a good chance it will close by the time you get done with your pile of mussels. Mussels are still alive when you prepare them. They should be tightly closed. If they're open and don't close after tapping them, they are dead and therefore BAD. Throw any open mussels that do not close away.

- If you get farm raised mussels they likely won't have many beards but you'll want to check them anyway. If any of them have a beard (it's a little tuft or string of what looks like coarse hair), tug it down toward the hinge part of the mussel and it should come right out. Toss any beards you find.

2. In a large sauce pan with a lid, add olive oil over medium high heat and add the onion and garlic. Saute for 4 - 5 minutes.

3. Add the red pepper flakes if you are using them.

4. Add the beer and bring to a simmer (about 5 to 7 minutes)

5. Once the beer is simmering, add the mussels, reduce heat to medium, cover, and simmer for 5 to 7 minutes until the mussels have opened up.

6. Turn the heat off, remove mussels to a large serving dish.

7. Add the butter & the parsley to the sauce and bring back to a simmer until the butter is melted.

8. Pour the liquid over the mussels and serve.