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Publican's Mussels in Sour Beer
Ingredients
- 1 tablespoon of butter
- 1 tablespoon of sliced celery
- 1 tablespoon of sliced garlic
- 1 tablespoon of sliced shallot
- 1 fresh bay leaf
- 1 teaspoon of picked thyme
- ½ teaspoon of chili flake
- 2 pounds of mussels
- 3-4 ounces of gueuze (a sour beer available at most large wine & beer outlets)
- 2 tablespoons of butter
- 2 tablespoons of chopped celery leaf
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- 8-10 minutes before you want to serve, melt half of the butter in a 3 quarts sauce pot over high heat. Add celery, garlic, shallots, bay leaf, thyme, chili flake and sweat for a minute or two.
- Add mussels to pot and stir to incorporate the ingredients. Add the gueuze and cover pot until all of the mussels open; about 4-5 minutes. Uncover pot and stir in the remaining butter.
- Finish the mussels with a pinch of salt and pepper and a drizzle of lemon juice. Sprinkle the celery leafs over the top of the mussels and serve immediately with a hot, fresh baguette.
Notes
- Courtesy of Cheers to the Publican cookbook.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/