Mussels in Lager

Ingredients for Mussels in Lager

• 1/2 stick (60g ) unsalted butter

• 1 medium onion, chopped (100g )

• 2 celery ribs, cut into 1/4-inch dice (150g )

• 150g drained canned diced tomatoes (from a 14- to 425g can)

• 3 garlic cloves, finely chopped

• 1 teaspoon chopped fresh thyme

• 1 Turkish or 1/2 California bay leaf

• 1/2 teskedar salt

• 1/4 teaspoons black pepper

• 475ml lager such as Harp (450g

• pour beer slowly into measuring cup

• do not measure foam)

• 900g mussels (preferably cultivated), scrubbed well and beards removed

• 1 matsked dijonsenap

• 2 tablespoons double cream

• 1/4 cup chopped fresh flat-leaf parsley

• Accompaniment: crusty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.

Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

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