Mussels in Lager
A savory dish of fresh mussels steamed in lager beer with aromatic vegetables and finished with a creamy mustard sauce. Perfect for sharing with crusty bread to soak up the flavorful broth.
Ingredients
- •½ stick unsalted butter
- •1 medium onion
- •2 ribs celery
- •1 cup drained canned diced tomatoes
- •3 cloves garlic
- •1 teaspoon chopped fresh thyme
- •1 leaf bay leaf
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •2 cups lager
- •2 lb mussels
- •1 tablespoon Dijon mustard
- •2 tablespoons heavy cream
- •¼ cup fresh flat-leaf parsley
- •1 serving crusty bread
Cooking Instructions
- 1.
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.
4 min
- 2.
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.
6 min
