Steamed Mussels in Gueuze
- SERVINGS: 4 first-course servings
Wheaty-flavored Gueuze makes a subtly sweet poaching liquid to complement the briny mussels. Or use a slightly tangy Blanche de Bruges or any pale ale. Serve with a crusty bread.
- 2 tablespoons unsalted butter
- 1 celery rib, minced
- 3 small shallots, minced
- 1 garlic clove, minced
- 2 fresh thyme sprigs
- 1 1/4 cups Gueuze beer
- 1 tablespoon minced fresh parsley
- 2 pounds small mussels, scrubbed and debearded
- Salt and fresly ground pepper
- Melt the butter in a nonreactive saucepan. Add the celery, shallots, garlic and thyme and cook over moderate heat, stirring, until the vegetables soften. Add the beer and parsley and bring to a boil over high heat. Add the mussels, cover and steam, shaking the pan, until they open, about 5 minutes. Scoop the mussels into bowls, discarding any that don't open. Season the broth with salt and pepper and pour over the mussels.