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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