Prep
15 min
Total
9 min
Serves
4
INGREDIENTS
- 2 tablespoons olive oil
- 1/4 cup diced garlic
- 1/2 cup diced shallots
- 1/2 cup diced carrot
- 1/2 cup diced turnip
- 1/2 cup diced leeks
- 1/2 cup diced celery
- 1/2 cup diced parsnips
- 1/2 cup diced Swiss chard
- 2 tablespoons fresh thyme
- 2 lb de bearded mussels
- 2/3 cup strong India Pale Ale
- 1 very large nub butter
- To taste salt and pepper
METHOD
In a large stock pot on med low heat, sweat all veggies with olive oil until soft. Bring up the heat and start to colour the bottom. Add mussels, beer, butter. Season and steam for 4 minutes
Portion into 4 bowls with broth and serve with crusty bread.
Special tools large pot with lid