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Belgian mussels

Name: Belgian mussels
Yield: 2
Ingredients: 1 tablespoon olive oil; 1 celery stalk, thinly sliced on an angle; 1 small leek (white part only), halved, sliced; 2 garlic cloves, finely chopped; 1 cup (250ml) low-carb beer; 1 bay leaf; 2 tablespoons lemon juice; 6 thyme sprigs; 1kg black mussels, scrubbed, debearded; 1/4 cup chopped flat-leaf parsley; 400g grainy bread, to serve

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

These gourmet mussels are best served with a generous serving of crusty bread.

1 tablespoon olive oil
1 celery stalk, thinly sliced on an angle
1 small leek (white part only), halved, sliced
2 garlic cloves, finely chopped
1 cup (250ml) low-carb beer
1 bay leaf
2 tablespoons lemon juice
6 thyme sprigs
1kg black mussels, scrubbed, debearded
1/4 cup chopped flat-leaf parsley
400g grainy bread, to serve

Method

1.

Heat oil in a large pan over medium-high heat. Cook celery, leek and garlic for 1 minute until leek softens. Add beer, bay, juice and thyme. Bring to a boil. Add mussels, cover and cook for 5 minutes until mussels open (discard any that don't). Stir in parsley. Serve with bread.

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