Mill Street Tank House Ale Steamed Mussels

INGREDIENTS:

• 1 lb mussels

• 1/4 chorizo sausage sliced into six pieces

• 1 tbsp virgin olive oil

• 1/2 cup leeks and red onion

• 3 tbsp butter

• 1 tsp Dijon mustard

• 2 leeks finely chopped, white parts only

• 4 garlic cloves, minced

• 1 cup Mill Street Tank House Ale

• 1/4 cup chopped fresh flat-leaf parsley

• Salt and pepper to taste

METHOD:

1. Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.

2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the sausage, leeks, garlic, red onion and thyme. Cook until the vegetables become a pulp, approx. 5 minutes.

3. Add the mussels and give everything a good toss.

4. Add the Mill Street Tank House Ale.

5. Cover and steam over medium-high heat for 8 minutes, until the mussels open. Stir occasionally so all the mussels are in contact with the heat.

6. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate.

7. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

Recipe courtesy of the Ontario Craft Brewers