Mussels In Lager

• 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

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.
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.

butter, onion, celery, tomatoes, garlic, thyme, turkish, salt, black pepper, lager, mussels, mustard, heavy cream, parsley, accompaniment

Taken from www.epicurious.com/recipes/food/views/mussels-in-lager-231639 (may not work)