Wheat beer goes perfectly with light delicious mussels. Choose a favourite from a local microbrewery or go afar and try Blanche de Chambly by Unibroue from Quebec, the Belgium Hoegaarden or the German Schneider Weisse.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2007
- 3 lbs mussels
- 1 tablespoon extra-virgin olive oil
- 1 leek thinly sliced (white and green parts only)
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bottle (341 ml) wheat beer
- 3 strips orange rind
- 1/4 cup chopped fresh coriander
- 1/4 cup chopped fresh parsley
MethodScrub mussels; remove any beards. Discard any that do not close when tapped. Set aside.
In large pot or Dutch oven, heat oil over medium heat; fry leek, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Stir in beer, orange rind and half of the coriander; bring to boil. Reduce heat and simmer until reduced by half, about 2 minutes.
Add mussels; cover and cook over high heat until mussels open, about 8 minutes. Discard any that do not open. Stir in remaining coriander.
Nutritional facts Per each of 8 servings: about
- Sodium 170 mg
- Protein 6 g
- Calories 78.0
- Total fat 3 g
- Cholesterol 14 mg
- Saturated fat trace
- Total carbohydrate 5 g
- Iron 14.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 7.0