Publican’s Mussels in Sour Beer May 31, 2018 by Jill Foucre Leave a Comment Publican's Mussels in Sour Beer 2018-05-31 12:37:25 Print Ingredients 1 tablespoon of butter 1 tablespoon of sliced celery 1 tablespoon of sliced garlic 1 tablespoon of sliced shallot 1 fresh bay leaf 1 teaspoon of picked thyme ½ teaspoon of chili flake 2 pounds of mussels 3-4 ounces of gueuze (a sour beer available at most large wine & beer outlets) 2 tablespoons of butter 2 tablespoons of chopped celery leaf 1 tablespoon of lemon juice Salt and pepper to taste Instructions 8-10 minutes before you want to serve, melt half of the butter in a 3 quarts sauce pot over high heat. Add celery, garlic, shallots, bay leaf, thyme, chili flake and sweat for a minute or two. Add mussels to pot and stir to incorporate the ingredients. Add the gueuze and cover pot until all of the mussels open; about 4-5 minutes. Uncover pot and stir in the remaining butter. Finish the mussels with a pinch of salt and pepper and a drizzle of lemon juice. Sprinkle the celery leafs over the top of the mussels and serve immediately with a hot, fresh baguette. Notes Courtesy of Cheers to the Publican cookbook. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/