Pan Roasted Mussels

“Everyone loves fresh roasted mussels, and here’s a version that departs from the standard bases if tomato sauce or garlic and wine,” says Chris Siversen, executive chef of Maritime Parc in Jersey City. “I found that celery and wheat beer make a very refreshing combination with mussels for warm weather. The sourdough croutons add an extra level of flavor.”

Mussels roasted with wheat beer, sourdough croutons and baby celery.
Photo by Paul S. Bartholomew.

Serves 4 people as an appetizer

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

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.

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