Drunken Mussels

Triangle Char & Bar
828 Savannah Hwy.
843-377-1300
www.trianglecharandbar.com
 
Triangle Char & Bar made a name for itself with their delicious grass-fed beef burgers, but head chef Chad Colburn proves that this popular West Ashley eatery is much more than a one-trick pony (or cow). Coburn continues to push the envelope by offering a rotating seasonal menu that includes everything from their famous Southern Eggrolls (filled with pulled pork and collards) to interesting gourmet tacos to pastas and local seafood.
For this recipe, Chef Colburn ventures out of the Lowcountry waters and uses mussels from  Prince Edward Island. “A very simple appetizer for those looking for a relaxed yet complex dish. Perfect for all occasions from small, intimate get-togethers to full house St. Patrick’s Day parties,” says Colburn.
 
Ingredients:
• 1 Dozen Prince Edward Island mussels
• ½ Tbsp. olive oil
• 2 Tbsps. shallots julienned
• 1 Tbsps. freshly chopped tarragon
• 1 clove garlic
• ½ cup Guinness Stout
• 2 Tbsps. butter
• 1 Tbsps. local honey
• ¼ tsp. salt
• ¼ tsp. fresh ground black pepper
 
Directions:
De-beard and rinse mussels, Set aside.
Mix honey and stout together in a small bowl, set aside.
Make certain that beer and honey are mixed well to ensure that bitterness of the beer is cut down.
In a hot, medium sauté pan add oil and cook shallots till translucent then add garlic.
When garlic is cooked, add tarragon, mussels, and stout-honey mix. Cover.
Cook mussels for 2-3 minutes or until they open. Add butter, salt and pepper.
Serve with fresh baguette.