STEAMED MUSSELS IN PALE ALE CREAM BROTH
This is a recipe from the Howe Sound Inn and Brewing Company located in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up.
Provided by PiceSeasGirl
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan over high heat, bring ale to a boil.
- Add shallots and garlic; cook for 1 minute.
- Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
- Add whipping cream and return to boil.
- Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
- Makes 2 servings.
- Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses - in a vegetable sauté, or a soup.
Nutrition Facts : Calories 769.1, Fat 32.6, SaturatedFat 15.7, Cholesterol 208.8, Sodium 1952.3, Carbohydrate 43.1, Fiber 2.6, Sugar 4.2, Protein 59
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