Steamed Mussels in Pale Ale Cream Broth

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan over high heat, bring ale to a boil.
  • Add shallots and garlic; cook for 1 minute.
  • Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
  • Add whipping cream and return to boil.
  • Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
  • Makes 2 servings.
  • 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.
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