Steamed Mussels With Celery Leaves

Chris and I went to Publican for a quick dinner on Saturday night (thanks to Wes and Lexi for babysitting!).  We ordered one of our favorite dishes, the mussels, and while we were eating them a fellow diner let us know the recipe was recently posted in the Wall Street Journal.  A quick Google search and here it is!

The broth is so good - I might make it as a soup someday!

Steamed Mussels With Celery Leaves

4 tablespoons butter

1 tablespoon sliced celery

1 tablespoon sliced garlic

1 tablespoon sliced shallot

1 fresh bay leaf

2 sprigs thyme

1/2 teaspoon chili flakes

2 pounds mussels

4 ounces Gueuze (available at most large wine and beer outlets) or 1/2 cup white wine

Juice of 1/2 lemon

Salt and pepper, to taste

2 tablespoons chopped celery leaf, taken from celery bunch's center

What To Do

1. Melt half the butter in a wide pot set over high heat. Add celery, garlic, shallot, bay leaf, thyme and chili flakes. Sweat until sizzling and richly perfumed, 1-2 minutes.

2. Stir in mussels, coating in butter. Add beer, cover pot and wait until mussels open, 3-5 minutes. Once open, keep the pot covered for 30-45 seconds longer so the mussels' flesh sets. Remove pot from heat.

3. Stir in remaining butter until melted. Season with salt and lemon juice. Stir in celery leaves and serve immediately.