Source: Chef: Paul Siegler, The Unlikely Cowboy, Phoenix, Arizona

1 ounce butter, clarified
1/2 teaspoon fresh garlic, minced
3/4 teaspoon fresh shallots, minced
12 to 15 fresh black mussels
1/4 teaspoon fresh thyme
1/2 teaspoon fresh chives, minced
1 teaspoon fresh parsley, chopped
3 ounces Unlikely Cowboy Pale Ale
2 to 3 ounces whole butter, room temperature
Sea salt and freshly ground black pepper to taste

Heat clarified butter in a skillet. Add garlic and shallots; saut?until fully aromatic. Do not allow to brown. Add mussels; toss to coat with garlic and shallots. Add ale; reduce heat, cover tightly and allow to simmer until the mussels have opened. Remove cover; discard any unopened mussels. Add the fresh herbs. Cook to reduce the liquid by half. Remove pan from heat and swirl in the soft butter. Adjust seasonings to taste.

Serve immediately.