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Publican Mussels

Recipe courtesy of: 
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.