Publican Mussels

Chef: Brian Huston

 

Ingredient List: 

1 tablespoon of butter

1 tablespoon of sliced celery

1 tablespoon of sliced garlic

1 tablespoon of sliced shallot

1 fresh bay leaf

1 teaspoon of picked thyme

½ teaspoon of chili flake

2 pounds of mussels

3-4 ounces of gueuze (a sour beer available at most large wine & beer outlets) 

2 tablespoons of butter

2 tablespoons of chopped celery leaf

1 tablespoon of lemon juice

Salt and pepper to taste

                          

Directions:

8-10 minutes before you want to serve, melt half of the butter in a 3 quarts sauce pot over high heat. Add celery, garlic, shallots, bay leaf, thyme, chili flake and sweat for a minute or two.

Add mussels to pot and stir to incorporate the ingredients. Add the gueuze and cover pot until all of the mussels open; about 4-5 minutes. Uncover pot and stir in the remaining butter.

 

Finish the mussels with a pinch of salt and pepper and a drizzle of lemon juice. Sprinkle the celery leafs over the top of the mussels and serve immediately with a hot, fresh baguette.