What You Need
Rinse the mussels in cold water. Discard any that are open and don’t close when you tap them on a work surface.
Heat the oil in a HexClad Casserole Dish over a medium-high heat and add in the shallots, garlic and rosemary. Season with salt and pepper and allow to sweat for 2-3minutes until softened.
Add in the mustard and ale and stir. Bring the mixture to a boil then add in the mussels and cover with a lid.
Cook for 2-3 minutes until the mussels open, shaking the pan occasionally. Sprinkle over the parsley.
Discard any mussels that are closed and serve in bowls with crusty bread for dipping.