There is just something about mussels that gets me every single time. They are rustic, but elegant and refined. I can’t get enough of them.
Aptly named ‘drunken mussels’, these babies are steamed in dark ale and cooked together with sautéed diced carrots, celery root, shallots, butter, and a hefty spoonful of creme fraiche for a touch of richness.
The bitterness of the dark ale pairs well with the creamy, briny mussels.
Featured Pinch Tips Video
- 6 Tbsp
- unsalted butter
- 2 c
- finely diced carrots
- 2 c
- finely diced celery root
- 6 medium
- shallots, diced
- bay leaves
- 10 oz
- dark ale
- 4 lb
- fresh mussels, scrubbed and de-bearded (i get already cleaned mussels)
- 6 Tbsp
- creme fraiche
- 2 Tbsp
- fr flat parsley, choppedesh
- 4 tsp
- fresh tarragon, chopped
- crusty bread, grilled
1Heat the butter in a medium saucepan.
2d the carrot, celery root, shallots, and bay leave and sauté for 5 to 8 minutes, or until softened.
3Add the ale and bring to a boil.
4Remove pan from heat and set aside.
5Place a large colander over a separate pot and set aside.
6Heat a 10-12 inch large, flat-sided sauté pan over high heat.
7Add the mussels and vegetable ail mixture.
8Cover the pan, shaking it back and forth occasionally, and adjusting the heat as necessary.
9Cook the mussels until the shells have opened, roughly 3 to 5 minutes. Discard any mussels that do not open.
10Strain the mussels through the colander, reserving the cooking liquids.
11Place the mussels in a large serving bowl, or remove the mussels from the shell (this step will take 5 to 10 minutes).
12Reduce the cooking liquid over medium-high heat until reduced to one third volume.
13Whisk in the creme fraiche and fresh herbs, and season to taste (either no salt or very little salt will be needed). Keep warm.
14Pour the cooking liquid over the mussels, and serve with grilled crusty bread.