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Wheat Beer-Steamed Mussels

By The Canadian Living Test Kitchen

Tested till perfect

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Wheat Beer-Steamed Mussels

This recipe makes 8 servings

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Nutritional Info
Per each of 8 servings: about -
cal 78
pro 6 g
total fat 3 g
sat. fat 0
carb 5 g
fibre 0
chol 14 mg
sodium 170 mg
% RDI: -
calcium 2
iron 14
vit A 3
vit C 7
folate 10

More great recipes from this menu:

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.

Ingredients

  • 3 lb mussels
  • 1 tbsp extra-virgin olive oil
  • 1 leek, thinly sliced (white and green parts only)
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 bottle (341 mL) wheat beer
  • 3 strips (4- x 1-inch/10 x 2.5 cm) orange rind
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh parsley

Preparation

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

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