By Chef Shannon Galusha of Bastille Café & Bar, as prepared for his cooking demonstration on November 22, 2009.
- 2 cups wheat beer
- 1 Tbl butter
- 1 each thyme sprig
- 1 each garlic clove sliced
- ¼ cups leeks sliced
- 1 pound cleaned and bearded mussel
- to taste salt & pepper
- to taste lemon juice
Begin by first scrubbing all your fresh mussels to remove any sand and barnacles. Next remove the beard by pulling it firmly down towards the base. Cover the mussel with a damp towel and keep chilled while preparing the rest of the mis en place. Remove the top of the leek until only the white remains and slice whole ring as thin as possible. Peel and slice one clove of the garlic as thin as possible. Next, over medium heat, add the butter and garlic to your pan and sweat garlic lightly. Once the butter has foamed add the mussels, the leek rounds, whole thyme sprig and beer. Cover the pot with a lid and steam until all the mussels are open. Finish by adjusting the seasoning with salt, pepper and lemon juice as needed.
Pairs well with Mucadet or a dry sparkling wine and toasted baguette.