Wheat Beer-Steamed Mussels
This recipe makes 8 servings
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 |
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
Preparation
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
- Keywords : Appetizers; Mussels; Beer; Boil/Simmer; Leeks;









