Drunken Mussels

By á-10254

Ingredients

• 3 tablespoons unsalted butter
• 1 cup finely diced carrots
• 1 cup finely diced celery root
• 3 medium shallots, diced
• 2 bay leaves
• 5 ounces dark ale
• 2 lbs fresh mussels, scrubbed and de-bearded
• 3 tablespoons creme fraiche
• 1 tablespoon flat parsley, chopped
• 2 teaspoons tarragon, chopped
• salt
• pepper
• crusty bread, grilled

Preparation

Step 1

yield: SERVES 2 prep time: 15 MINUTES cook time: 10 MINUTES total time: 30 MINUTES

Heat the butter in a medium saucepan. Add the carrot, celery root, shallots, and bay leave and saute 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 saute 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.
Use roughly 1 lb of mussels per serving.