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.
- 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
How to Make Drunken Mussels
- 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.