Steam these herb-infused mussels with a spicy sauce from American chef Eli Sussman in a malty pale ale of your choice.
In a small bowl, whisk together the mayonnaise with 1 tablespoon of the lemon juice, 1 teaspoon of the salt, and the cayenne, paprika, and black pepper. Cover and refrigerate.To a large Dutch oven set over medium-high heat, add the olive oil, shallots, and garlic, and cook, stirring frequently, until the aromatics soften and begin to brown, about 6 minutes.
Add the ale, bring to a boil, then stir in the mustard and remaining lemon juice and salt. Add the mussels, cover, and cook, undisturbed, until the shells open, about 5 minutes. Remove from heat and discard any mussels that remain shut. Garnish with the parsley and tarragon and serve with grilled or crusty bread for dipping, passing the reserved aïoli on the side.
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