Wheat Beer-Steamed Mussels
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||3 g|
- Portion size: 6 to 8 appetizer servings
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.
- 3 lb 3lbmusselmussels
- 1 tbsp 1tbspextra-virgin olive oil
- 1 1leekleeks, thinly sliced (white and green parts only)
- 2 2cloves garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 bottle (341 mL) 1bottle (341 mL)wheat beer
- 3 strips 3strips(4- x 1-inch/10 x 2.5 cm) orange rind
- 1/4 cup 1/4cupchopped fresh coriander
- 1/4 cup 1/4cupchopped fresh parsley
Scrub 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.
Additional information : Variation
Broth-Steamed Mussels: Substitute 2/3 cup (150 mL) each sodium-reduced chicken stock and water for the beer.
Source : Canadian Living Magazine: November 2007