Mussels in Lager

Name: Mussels in Lager
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 237 milliliters drained canned diced tomatoes (from a 14- to 15-oz can); 2 ribs celery ribs, cut into 1/4-inch dice (1 cup); 4 servings Accompaniment: crusty bread; 1 Tbsp Dijon mustard; 59 milliliters chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh thyme; 3 garlic cloves, finely chopped; 2 Tbsps heavy cream; 473 milliliters lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam); 907 grams mussels (preferably cultivated), scrubbed well and beards removed; 237 milliliters medium onion, chopped; 1 teaspoons salt; 1 Turkish or 1/2 California bay leaf; 59 milliliters 1/2 stick unsalted butter

You can never have too many hor d'oeuvre recipes, so give Mussels in Lager a try. This pescatarian recipe serves 4. One serving contains 327 calories, 17g of protein, and 17g of fat. If you have garlic cloves, mussels, thyme, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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.

Ingredients you will need

Vegetable

Bay Leaves

Tomato

Butter

Celery

Garlic

Pepper

Onion

Thyme

Salt

Equipment you will use

Pot

Add beer and bring just to a boil.

Ingredients you will need

Beer

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.)

Ingredients you will need

Mussels

Equipment you will use

Bowl

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.

Ingredients you will need

Bay Leaves

Mustard

Parsley

Broth

Cream

Equipment you will use

Whisk

Bowl

Pot

Serve sauce over mussels.

Ingredients you will need

Mussels

Sauce

Equipment

Pot

Bowl

Whisk

Ingredients

Servings:

0teaspoons

black pepper 237milliliters

drained canned diced tomatoes (from a 14- to 15-oz can)2ribs

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

Accompaniment: crusty bread 1Tbsp

Dijon mustard 59milliliters

chopped fresh flat-leaf parsley 1teaspoon

chopped fresh thyme 3

garlic cloves, finely chopped 2Tbsps

heavy cream 473milliliters

lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)907grams

mussels (preferably cultivated), scrubbed well and beards removed 237milliliters

medium onion, chopped 1teaspoons

salt 1

Turkish or 1/2 California bay leaf 59milliliters

1/2 stick unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.