Mussels in Beer

Mussels in beer is standard gastropub fare in Chicago where the Belgian beer flows freely. But at home it makes a quick, "cheap," and versatile dinner for one. Feel free to substitute fennel for celery, thyme for bay leaf, or a cup of white wine for beer.

Any white ale would make a delicious broth. I used my favorite appley beer, Ephemere, but Hoegaarden or for my Clevelanders, Great Lakes Holy Moses would also be excellent.

Ingredients:
1 lb mussels
1 Tbsp extra virgin olive oil
1 Tbsp butter
1/2 small sweet onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 bottle Belgian white ale
2 Tbsp flat-leaf parsley, minced
salt and pepper

Directions:
In a Dutch oven, heat the olive oil and butter and saute the onion, garlic, celery, and bay leaf until vegetables are translucent and beginning to brown.

Add the mussels and beer and cover. Steam for about 5-7 minutes or until most of the mussels open. Discard any unopened mussels. Top with the parsley and season broth with pepper and salt, if necessary.

Serve with crusty bread or crunchy frites to dip in the broth!