STEAMED MUSSELS IN PALE ALE CREAM BROTH

Steamed Mussels in Pale Ale Cream Broth image

Provided by PiceSeasGirl

Categories Mussels

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

2 cups amber ale
1/4 cup shallot, Finely Chopped
2 teaspoons garlic, Finely Chopped
2 lbs mussels, Scrubbed and De-bearded
1/2 cup whipping cream
1 small carrot, Julienned
1 small leek, Julienned
1 small zucchini (See Note Below)
3 tablespoons fresh parsley, Chopped
1/4 teaspoon lemon zest, Grated
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper, Freshly Ground

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