Wheat Beer-Steamed Mussels

[Anthony Theobald]

Servings: 6 to 8 appetizer servings
Ingredients:
3 lb (1.5 kg) mussels
1 tbsp (15 mL) extra-virgin olive oil
1 leek (white and light green parts), thinly sliced
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 bottle (341 mL) wheat beer
3 strips (4- x 1-inch/10 x 2.5 cm) orange rind
1/4 cup (50 mL) chopped fresh coriander or parsley
Preparation:
Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside.

In large pot or Dutch oven, heat oil over medium heat; fry leek, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Stir in beer, orange rind and half of the coriander; bring to boil. Reduce heat and simmer until reduced by half, about 2 minutes.

Add mussels; cover and cook over high heat until mussels open, about 8 minutes. Discard any that do not open. Stir in remaining coriander.