April 12, 2003 -- These breakfast mussels are a little ’tongue in cheek’ because of the use of the hearty Oatmeal stout These are best served when mussels are fresh (not in warmer summer months) and with a crusty loaf of bread by your side to enjoy dipping in the broth.

Heat pan at high heat until very hot. Add first two ingredients and sauté quickly until garlic becomes fragrant. Add mussels and diced fresh tomatoes to the pan – stir and sauté I minute. Pour in oatmeal stout, and lay goat cheese and chopped watercress on top of mussels to steam. Cover with lid. Approx 3 ½ - 5 minutes latter remove lid. When it appears all mussels are all open, toss. Add freshly chopped basil and boil for 60 seconds more. Spoon mussels into serving bowls. Ladle broth over mussels and serve

Serves 2 for appetizer, 1 for main dish

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