Mussels steamed in Wittekerke Wheat Beer
Courtesy of Chef Anthony Seminatore, Ballantine
This dish will be featured on the fall menu at Ballantine, the new gastropub in Willoughby.
6 pounds cleaned and de-bearded fresh mussels
2 stalks of celery
2 small red or sweet onions
1/4 cup fresh basil
1 stick (1/4 lb) pound unsalted butter
4 cloves garlic
1 small bunch of chopped flat leaf parsley
Kosher salt and fresh ground pepper to taste
Juice of 1 lemon
2 cups chicken stock
12 ounces of clam juice
1 bottle Wittekerke or other Belgian White Beer
1. Coarsely chop shallots, onions and celery. Finely chop garlic and parsley; tear basil into large pieces.
2. Melt butter at a low heat in a large pot. Add shallots, onions and celery. Simmer until soft. Add the rest of the ingredients — except for the mussels and the beer — and bring to a gentle boil.
3. Add mussels. When they begin opening in a minute or two, add the beer and stir thoroughly. Steam uncovered until mussels are open (discard all that don't open in 3-4 minutes).
4. Do not overcook. Mussels should be plump and not shrunken.
5. Serve in broad bowls with torn chunks of French bread for soaking up juice.