In a large pan with 2 tablespoons of the butter, cook the shallots, celery, carrot and leek until they are tender (about 6 minutes).

Add the beer, mussels, laurel and lemon thyme to the pan and cover, cooking them until all of the mussels have opened.  (Discard any mussels that do not open).  Transfer the mussels and vegetables to a bowl and strain the cooking broth back into the pan.  Bring the liquid to a boil and stir in 2 tablespoons of the butter to obtain a smooth sauce.  Season to taste with salt and pepper.

Pour the sauce over the mussels.  Serve with French fries and good bread.

We recommend Saison Dupont (LCBO #311688 / 750 ml / 6.5 % / $7.40)


1/2 cup butter

2 shallots, small dice

1 stalk celery, small dice

1 carrot, small dice

1 leek, small dice

2 cups Saison Dupont beer

4 1/2  lb fresh PEI mussels

1 bay leaf

1 bouquet lemon thyme

salt and pepper, to taste