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

 

1. In a large pot heat butter over medium, add shallots and thyme and cook for 5 minutes or until shallots are tender and translucent.
2. To the pot add mussels, bay leaf, lemon strips and wheat beer.
3. Cover and cook until all the mussels have opened, shake occasionally to awaken any mussels slow to open. Once cooked discard any closed mussels.
4. 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.

 

Beer Pairing

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.