Beer and Bacon-Steamed Mussels
Beer and Bacon-Steamed Mussels
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 48 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 10 mg |
| sodium | 90 mg |
| potassium | 103 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit A | 3 |
| vit C | 5 |
| folate | 5 |
- Portion size: 12 servings of 4 mussels each
Serve with crusty bread for sopping up the juices. Choose a favourite local microbrew (wheat beer is best) for steaming, as well as serving alongside. This recipe doubles easily for a larger crowd.
Ingredients
- 2 lb 2lbmusselmussels
- 1 tbsp 1tbspbutter
- 1 slice 1slicethick bacon, chopped
- 1 1rib celery, diced
- 1/2 1/2small oniononions, diced
- 1 1bay leafbay leaves
- 1/4 1/4lemonlemons
- 1 bottle 1bottle(341 mL) beer
- 2 tbsp 2tbspcelery leafcelery leaves, minced
- 2 tbsp 2tbspparsley, minced
Preparation
Rinse mussels, pulling off any beards. Discard any mussels that do not close when tapped. Set aside.
In large shallow Dutch oven, melt butter over medium heat; cook bacon, celery, onion and bay leaf, stirring occasionally, until vegetables are softened, about 5 minutes.
Squeeze juice from lemon into pan; add remaining lemon. Add beer and bring to boil.
Add mussels; reduce heat, cover and simmer until mussels open, about 10 minutes. Discard any that do not open. Discard lemon and bay leaf. Stir in celery leaves and parsley.
Source : Canadian Living Magazine: July 2009
