Mussels in Lager

Ingredients for Mussels in Lager

• 1/2 stick (60g ) unsalted butter

• 1 medium onion, chopped (100g )

• 2 celery ribs, cut into 1/4-inch dice (240ml )

• 240ml drained canned diced tomatoes (from a 14- to 425g can)

• 3 garlic cloves, finely chopped

• 1 teaspoon chopped fresh thyme

• 1 Turkish or 1/2 California bay leaf

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 475ml lager such as Harp (450g

• pour beer slowly into measuring cup

• do not measure foam)

• 900g mussels (preferably cultivated), scrubbed well and beards removed

• 1 tablespoon Dijon mustard

• 2 tablespoons double cream

• 1/4 cup chopped fresh flat-leaf parsley

• Accompaniment: crusty bread

How to make Mussels in Lager

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.