Serves 4 people as an appetizer
Ingredients
2 Tablespoons Olive Oil
2 Shallots sliced thinly
2 Garlic cloves chopped
3 Cups Young Celery peeled and sliced thin (often available at farmers’ markets. If not, use small tender inner stalks and leaves from regular celery)
2 lb Mussels (Prince Edward Island) rinsed and cleaned
2 bottles Wheat Beer (Suggest Allagash White)
2 Tablespoon Butter
1 Cup Young Celery Leaves
1 Cup Sourdough Croutons made from toasted sourdough bread cut into 1/2 inch squares
Salt and Pepper to Taste
Procedure
Over medium high heat warm a stainless sauté pan until hot. Add oil and then shallots, garlic and celery. Stir for a few minutes until just tender but not browned. Add mussels and pour in the bottles of beer. Cover with a lid until mussels just start to open. Remove cover, add butter and stir to incorporate. Add salt and pepper to taste. Place mussels in bowl to serve and garnish with croutons and celery leaves.