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Combine 1/4 cup flour with a large bowl of water - enough to cover mussels by a couple of inches
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Add mussels and soak for 20 - 30 minutes
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Scoop mussels out of flour water with a slotted spoon and transfer to a colander, discard flour water
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Scrub mussels and remove the weird hairy beard things by using a towel to grab and pull it off, discard any that don't stay closed
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Melt butter and olive oil in a Dutch oven on medium heat, add garlic, and cook until soft and fragrant, about 2 minutes
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Transfer mussels from bowl to Dutch oven
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Add beer, cover, and cook on medium low until mussels open, 8-10 minutes, discard any that don't open
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Serve over pasta garnished with parmesan and basil if using