2 pounds mussels
2 tbsp. canola oil
2 tbsp. unsalted butter
2 cloves garlic (finely chopped)
1 shallot (chopped)
1 small white onion (chopped)
1/2 of 1 28oz. can san marzano whole peeled tomatoes -with sauce- (dice the tomatoes)
1 12oz. bottle of beer (lager your choice)
4 tbsp. parmesan cheese (grated)
2 tbsp. fresh cilantro (chopped)
1 tbsp. fresh lemon juice
fill a large bowl with cold water, and add the mussels. let them set for 20-30 mins.
heat large pot or a dutch oven over medium heat, add canola oil and melt the butter. add shallots, onion, garlic and cook until softened, about 5 minutes. add in the tomatoes, tomato sauce, 2 tbsp. parmesan cheese and simmer for 5 more mins.
add mussels to the pot, and pour in the lager. close lid and let mussels steam over medium heat until shells are open and the mussels turn opaque, 5-6 minutes. make sure to shake the pan occasionally to ensure even cooking.
remove the mussels and place in a serving dish. let the broth rest a few minutes allowing any remaining sand to settle to the bottom of the pan. carefully pour out the broth using a ladle, avoiding the bottom.
garnish with remaining parmesan cheese, cilantro leaves, salt, black pepper, and lemon juice. serve hot with crusty bread to mop up the juices!