Mussels In Lager
Steamed mussels in beer > steamed mussels in wine.
By Mairyn Chorney on Jan. 26, 2017
- 2 cups lager
- 1/4 cup unsalted butter
- 1 cup onion, chopped
- 2 celery ribs, cut into 1/4-inch dice
- 1 cup drained canned diced tomatoes
- 3 garlic cloves, finely chopped
- 1 tsp chopped fresh thyme
- 1 Turkish or 1/2 California bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 lb mussels (preferably cultivated), scrubbed well and beards removed
- 1 tbsp Dijon mustard
- 2 tbsp heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
- Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
- Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.)
- Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.
Shared from epicurious.
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