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.
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6 Tbspunsalted butter
2 cfinely diced carrots
2 cfinely diced celery root
6 mediumshallots, diced
10 ozdark ale
4 lbfresh mussels, scrubbed and de-bearded (i get already cleaned mussels)
6 Tbspcreme fraiche
2 Tbspfr flat parsley, choppedesh
4 tspfresh tarragon, chopped
·crusty bread, grilled
How to Make Drunken Mussels
- Heat the butter in a medium saucepan.
- d the carrot, celery root, shallots, and bay leave and sauté for 5 to 8 minutes, or until softened.
- Add the ale and bring to a boil.
- Remove pan from heat and set aside.
- Place a large colander over a separate pot and set aside.
- Heat a 10-12 inch large, flat-sided sauté pan over high heat.
- Add the mussels and vegetable ail mixture.
- Cover the pan, shaking it back and forth occasionally, and adjusting the heat as necessary.
- Cook the mussels until the shells have opened, roughly 3 to 5 minutes. Discard any mussels that do not open.
- Strain the mussels through the colander, reserving the cooking liquids.
- Place the mussels in a large serving bowl, or remove the mussels from the shell (this step will take 5 to 10 minutes).
- Reduce the cooking liquid over medium-high heat until reduced to one third volume.
- Whisk in the creme fraiche and fresh herbs, and season to taste (either no salt or very little salt will be needed). Keep warm.
- Pour the cooking liquid over the mussels, and serve with grilled crusty bread.