Pale ale steamed mussels with guanciale, garlic, and rosemary

Pale ale steamed mussels with guanciale, garlic, and rosemary

Serves 2-4

Ingredients

. 3 lbs large mussels, cleaned

. 1 650 ml bottle Pale Ale

. 6 cloves garlic, thinly sliced

. 1 sweet red onion, thinly sliced

. 1 cup diced, guanciale

. 2 large sprigs rosemary chopped

. salt and pepper to taste

Directions

Clean mussels well, being sure to discard any with open or broken shells; set aside.

Place pork jowl in thick bottomed pot and begin to render over medium heat

When jowl is crisp add garlic and onion and sauté till soft.

Add mussels, beer, and rosemary to pot and cook, covered till mussels open; serve