6 dozen Carlsbad black mussels, cleaned, beard removed
2 Tbsp. olive oil
2 Tbsp. chopped shallots
1 cup finely diced shiitake mushrooms
½ cup chopped scallions
6 oz. dark beer
2 oz. heavy cream
1 tsp. chopped lemon-thyme
dash Tabasco
** sea salt and freshly ground black pepper

Cook olive oil and shallots in large pot until translucent over medium heat. Add shiitake mushrooms and scallions. Cook 1 minute. Add dark beer and mussels. Toss in upward motion to coat mussels evenly. Cover. Cook until shells open (approx. 5 minutes). Remove mussels. Divide mussels among six large soup plates. Add heavy cream. Reduce broth by 1/3. Season to taste with Tabasco, sea salt, and freshly ground black pepper. Pour broth over mussels. Garnish with lemon thyme. Serve hot!