Steamed Mussels in Pale Ale Cream Broth

Submitted by PiceSeasGirl

"This is a recipe from the Howe Sound Inn and Brewing Company located in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 2

ingredients

• 473.18 ml amber ale
• 59.14 ml shallot, Finely Chopped
• 9.85 ml garlic, Finely Chopped
• 907.18 g mussels, Scrubbed and De-bearded
• 118.29 ml whipping cream
• 1 small carrot, Julienned
• 1 small leek, Julienned
• 1 small zucchini (See Note Below)
• 44.37 ml fresh parsley, Chopped
• 1.23 ml lemon zest, Grated
• 9.85 ml lemon juice
• 2.46 ml salt
• 2.46 ml white pepper, Freshly Ground

directions

1. In a large saucepan over high heat, bring ale to a boil.
2. Add shallots and garlic; cook for 1 minute.
3. Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
4. Add whipping cream and return to boil.
5. Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
6. Makes 2 servings.
7. Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses – in a vegetable sauté, or a soup.