Steamed Mussels in Pale Ale Cream Broth

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: 25 mins
• Serves: 2

Ingredients

• 2  cups  amber ale
• 1⁄4 cup shallot, Finely Chopped
• 2  teaspoons garlic, Finely Chopped
• 2  lbs mussels, Scrubbed and De-bearded
• 1⁄2 cup  whipping cream
• 1  small carrot, Julienned
• 1  small leek, Julienned
• 1  small zucchini (See Note Below)
• 3  tablespoons fresh parsley, Chopped
• 1⁄4 teaspoon lemon zest, Grated
• 2  teaspoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon 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.