Did you know mussels are an easy weeknight meal option that’s budget-friendly and cooks in mere minutes? Add a side of shoestring fries for a classy-but-casual dinner. Canadian beer and a splash of cream amp up the garlicky steaming liquid — be sure to have lots of crusty bread on hand to soak up every delicious drop!
Cook fries according to package directions.
Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add garlic to pan, seasoning with salt and pepper; cook, stirring often, until fragrant and softened, about 1 minute. Add beer; bring to boil. Cook until reduced by half; about 6 minutes.
Add mussels to pan (discard any that don’t close when tapped); reduce heat to medium-low. Cover and steam until mussels open; 5–7 minutes. Discard any that remain closed.
With a slotted spoon, remove mussels to serving bowls. Stir together cream and cornstarch; stir into cooking liquid. Cook, stirring constantly, until slightly thickened; about 1 minute. Pour evenly over mussels.
Sprinkle with green onions. Serve mussels with fries.
