Recipe adapted from: Good Eats
2 bags fresh live mussels
1 leek, trimmed and chopped
1 tomato, seeded and chopped
3 Tbsp. olive oil
2 Tbsp. minced garlic
16 oz. beer (we used Conshohocken Brewing Company Triple Deke)
pinch of kosher salt
Set a large stockpot with a steaming colander over medium-low heat, remove the colander, heat the olive oil, and cook the garlic, leeks, and salt until the leeks are softened.
Place the mussels in the colander and wash with cold water to remove and debris and sand and remove the beards with your fingers or a pair of needle-nose pliers.
Add the tomato and beer to the stockpot and turn the heat up to medium-high and bring to a simmer. Put the colander with the mussels into the pot and cover. Allow to steam for 7-10 minutes, or until desired doneness.
Dump the mussels into a serving bowl, and remove ten mussels from their shell and set aside.
Pour the contents of the stockpot into a blender, along with the reserved, de-shelled mussels and blend until the liquid is of a sauce-like consistency.
Pour the sauce over the mussels in the serving bowl, sprinkle with fresh parsley and serve immediately.
While Jen doesn’t eat mussels, my older daughter and I saw this great recipe while watching reruns of Good Eats. She loves mussels, so we instantly decided we had to try it, and boy were we both happy that we did. Jeremy would have preferred green lip mussels as the meat tends to be a little larger and a little brinier. We both loved them though, and the beer only added to the savory sweetness of the ocean flavor. Definitely give this one a try if you are a fan of these wonderful bivalves, and make sure to not leave out the step where you blend it into a sauce. It makes a world of difference!