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Article posted: 7/17/2012 5:16 AM
Mussels Steamed in Belgian Beer
2 tablespoons olive oil
1 cup leek whites, chopped
2 pounds mussels, cleaned, debearded
12 ounces Belgian-style ale
3 sprigs fresh thyme
2 tablespoons butter
½ teaspoon kosher salt
Pinch freshly ground pepper
Crusty bread
In a large, deep skillet, heat oil over medium-high heat; add leeks and cook until soft. Add mussels, beer, thyme, butter, salt and pepper; cover and cook until the mussels open, about 5 to 6 minutes. Discard any mussels that don’t open. Serve with crusty bread.
Serves four to six.
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