Beer Steamed Mussels with Garlic Scapes and Lemon

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!