The best and only accompaniment needed for this dish is fresh,crusty bread for sopping up the sauce. And perhaps a salad of simple greens and vinaigrette if you’re feeling so inclined.
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) shallots, finely diced
1 tsp (5 mL) fresh thyme, finely chopped
2 lb (1 kg) mussels, cleaned and debearded
1 fresh bay leaf (optional)
zest of 1 lemon, peeled into thick strips with a vegetable peeler
3/4 cup (180 mL) wheat beer, Blanche de Chambly or another of your favourites
- In a large pot heat butter over medium, add shallots and thyme and cook for 5 minutes or until shallots are tender and translucent.
- To the pot add mussels, bay leaf, lemon strips and wheat beer.
- Cover and cook until all the mussels have opened, shake occasionally to awaken any mussels slow to open. Once cooked discard any closed mussels.
- With a slotted spoon evenly divide mussels into bowls, then spoon cooking liquid over top mussels and serve.
Tip: If the sauce is too liquid continue to reduce over high heat until it has thickened slightly.
Serves 2, double the recipe for 4 people.
Blanche de Chambly (Chambly, Quebec)
A classic and long adored Belgian-style wheat beer by Unibroue in Quebec. Typical aromas of citrus, clove and the florality of dried coriander. The mouthfeel is refreshing and creamy with lemony brightness and lively effervescence. A perfect summer beer.