2 heads garlic
1 tablespoon canola oil
4 tablespoons butter
2 shallots, thinly sliced
4 pounds mussels, scrubbed and debearded (discard any that don’t close when tapped)
Salt, to taste
1 bottle (12 ounces) IPA beer, at room temperature
1 loaf crusty bread, sliced and toasted
1. Set the oven at 350 degrees.
2. Brush the heads of garlic with the oil. Wrap in foil and set in a small baking dish. Roast for 45 minutes or until the cloves are soft. Remove the garlic from the oven and slice in half around the equator. Squeeze out the roasted cloves.
3. In a soup pot, melt 1 tablespoon of the butter. Add the shallots and cook, stirring often, for 2 minutes. Add the mussels and shake the pan well. Sprinkle with salt, pour in the beer, and add the garlic cloves. Cover the pot and let the mussels steam, shaking the pan several times, for 6 minutes or until they open. Discard any mussels that do not open.
4. Cut up the remaining 3 tablespoons butter. Add to the mussels and shake the pan to distribute it.
5. Divide the mussels among 4 serving bowls, spooning the cooking juices over them, and serve with crusty bread. Adapted from “For Cod and Country’’