Recipe courtesy of Chef Ilona Daniel
cup small diced carrots
cup small diced celery
cup of beer
2-3 lbs of mussels.
cup chopped fresh herbs
sweat 1 medium onion, 1/2 cup each small diced carrots and celery in 1/4 cup butter.
Add about a cup of beer; something light like a Pilsner.
Bring to a boil, and then add in 2-3 lbs of mussels.
Stir the mussels through so they get into contact with the veggies.
Put a lid on and steam for 7.
Add in 1/2 cup (a handful) chopped fresh herbs. I used basil and parsley.
Stir through and serve immediately, and don’t forget to drink, dip and slurp up all of that pot liquor!
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