Cooking Instructions
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Step 1
In a large stock pot or shellfish pot, heat
Olive Oil (2 Tbsp)
, add
Onion (1/2)
,
Celery (1 stalk)
,
Garlic (1 clove)
and the bottom part of the
Leek (1)
and sweat for 5-7 minutes (without colouring).
Step 2
Add
Belgian Ale (1 1/3 cups)
, and
Ground Black Pepper (to taste)
, increase heat and bring to a boil for 5 minutes.
Step 3
Add
Fresh Mussels (2.2 lb)
. Cover, and remain on a medium-high heat, and allow mussels to steam until they open, about 5 minutes (discard any unopened ones).
Step 4
Remove mussels (or strain remembering to keep cooking liquid).
Step 5
Add
Butter (3 Tbsp)
to pot, and cook for about 2-3 minutes.
Step 6
Either return mussels to the pot and cover to heat through, or pour sauce over mussels in serving bowls.
Step 7
Garnish with fresh chopped
Fresh Parsley (to taste)
. Serve immediately, with fries and homemade mayo. Enjoy!
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