Ingredients
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2 tablespoons unsalted butter
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1 celery rib, minced
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3 small shallots, minced
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1 garlic clove, minced
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2 fresh thyme sprigs
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1 1/4 cups Gueuze beer
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1 tablespoon minced fresh parsley
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2 pounds small mussels, scrubbed and debearded
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Salt and fresly ground pepper
Directions
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Melt the butter in a nonreactive saucepan. Add the celery, shallots, garlic and thyme and cook over moderate heat, stirring, until the vegetables soften. Add the beer and parsley and bring to a boil over high heat. Add the mussels, cover and steam, shaking the pan, until they open, about 5 minutes. Scoop the mussels into bowls, discarding any that don't open. Season the broth with salt and pepper and pour over the mussels.