Mussels In Lager

  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)

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