The Unlikely Cowboy Alehouse Mussels

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