Description
An easy bright and zesty mussel dish for summertime meals. Serve with fries or crusty bread to soak up the delicious broth.
Ingredients
Scale
- 4 pounds mussels, cleaned and debearded
- 3 tablespoons olive oil
- 2 small leeks, cleaned well and thinly sliced (white and light green parts only)
- 4 cloves garlic, peel and thinly sliced
- 2 lemons, zest and juice
- 12 ounces Hazy IPA
- 1/4 teaspoon salt
- 3 tablespoons mayonnaise or creme fraiche
- 1/2 cup chopped cilantro plus a little extra for garnish
- french fries or crusty bread for serving.
Instructions
- Heat the olive in a large saucepan. Add the leeks and cook for 5 minutes over medium heat string occasionally. Sprinkle with salt and add the garlic and lemon zest. Reduce heat to medium-low and cook another 5 minutes.
- Add the IPA and bring to a boil. Let boil for 2 minutes. Add the mussels and cover the pot. They should take about 5 minutes to steam open. I shake the pot every minute or so and check to see if they are opening. Once the mussels are open, transfer them to a serving bowl using a slotted spoon or tongs.
- Remove the pan from the heat. Wisk in the mayonnaise. Then add the lemon juice and cilantro. Stir to combine. Pour the broth over the mussels and garnish with the remaining cilantro.
- Serve immediately with crusty bread, crostinis, or french fries.
Keywords: mussels, beer, IPA