Steamed Mussels in Pale Ale Cream Broth |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a recipe from the Howe Sound Inn and Brewing Company located in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up. Ingredients:
2 cups amber ale |
1/4 cup shallot, finely chopped |
2 teaspoons garlic, finely chopped |
2 lbs mussels, scrubbed and de-bearded |
1/2 cup whipping cream |
1 small carrot, julienned |
1 small leek, julienned |
1 small zucchini (see note below) |
3 tablespoons fresh parsley, chopped |
1/4 teaspoon lemon zest, grated |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon white pepper, freshly ground |
Directions:
1. In a large saucepan over high heat, bring ale to a boil.
2. Add shallots and garlic; cook for 1 minute.
3. Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
4. Add whipping cream and return to boil.
5. Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
6. Makes 2 servings.
7. Note: Remove zucchini skin by cutting wide strips, about 1/4 inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses – in a vegetable sauté, or a soup.
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