Name: Mussels in Lager
Cook time: 30 min
Total time: 30 min
Yield: Makes 4 first-course or 2 main-course servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter; 1 medium onion, chopped (1 cup); 2 celery ribs, cut into 1/4-inch dice (1 cup); 1 cup drained canned diced tomatoes (from a 14- to 15-oz can); 3 garlic cloves, finely chopped; 1 teaspoon chopped fresh thyme; 1 Turkish or 1/2 California bay leaf; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam); 2 lb mussels (preferably cultivated), scrubbed well and beards removed; 1 tablespoon Dijon mustard; 2 tablespoons heavy cream; 1/4 cup chopped fresh flat-leaf parsley; Accompaniment: crusty bread

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Photo by Romulo Yanes

Recipe information

Total Time
30 min
Yield
Makes 4 first-course or 2 main-course servings

Ingredients

1/2 stick (1/4 cup) unsalted butter

1 medium onion, chopped (1 cup)

2 celery ribs, cut into 1/4-inch dice (1 cup)

1 cup drained canned diced tomatoes (from a 14- to 15-oz can)

3 garlic cloves, finely chopped

1 teaspoon chopped fresh thyme

1 Turkish or 1/2 California bay leaf

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)

2 lb mussels (preferably cultivated), scrubbed well and beards removed

1 tablespoon Dijon mustard

2 tablespoons heavy cream

1/4 cup chopped fresh flat-leaf parsley

Accompaniment: crusty bread

Preparation

Step 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.
Step 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.