Steamed Mussels

Recipe courtesy of Chef Ilona Daniel



sweat 1 medium onion, 1/2 cup each small diced carrots and celery in 1/4 cup butter.

Add about a cup of beer; something light like a Pilsner.

Bring to a boil, and then add in 2-3 lbs of mussels.

Stir the mussels through so they get into contact with the veggies.

Put a lid on and steam for 7.

Add in 1/2 cup (a handful) chopped fresh herbs. I used basil and parsley.

Stir through and serve immediately, and don’t forget to drink, dip and slurp up all of that pot liquor!