Whaleback White Steamed Mussels

Ingredients: 2 tablespoons extra virgin olive oil 2 shallots, sliced 1 small rib celery, thinly sliced 6-9 cloves of garlic 2 pounds mussels, cleaned, debearded 500ml Leelanau Brewing Company Whaleback White 1/4 teaspoon fresh thyme 1 bay leaf 1/2 teaspoon salt Freshly ground pepper Fresh parsley Fresh cilantro 2 tablespoons butter

Directions:

Clean mussels by scrubbing their shells with a brush while rinsing under cold running water. If necessary, use a paring knife to tug and cut out weedy beards coming out of the bottom of the shells. Pick through mussels and discard any with broken or open shells that won't close when you tap them

Heat oil over medium-high heat in a large skillet; add shallots and celery. Cook shallots and celery until softened, add Whaleback White, thyme, bay leaf, garlic, salt and pepper to taste. Add mussels and butter. Cover. Cook until mussels are open, about 4-6 minutes, keeping skillet in constant motion. Discard mussels that do not open. Serve in shallow bowls.

Garnish with parsley and cilantro.

*Alternatively you can enclose in thick wrap of aluminum foil and cook on a grill or open fire.

Leelanau Brewing Company Whaleback White and Mussels .pdf recipe

See Also:
Whaleback Peppers and Sausage

Back to Whaleback White

Whaleback Peppers and Kielbasa recipe by Charles Psenka