Mussels Hoegaarden Recipes

Steps:

• Wash the mussels in cold running water.
• Pull off any stringy "beards" and throw away any mussels that fail to close after tapping them firmly.
• Get out a large, heavy saucepan with a tight fitting lid and place it over a high heat.
• Add the mussels, Hoegaarden and onion, then immediately cover with the lid.
• Give the pan a shake once in a while to move the mussels around.
• As soon as the mussels have all opened, add the cream.
• Boil for 30 seconds or so, remove from the heat and add the parsley.
• Serve with a crusty bread for mopping up the sauce and a big plate of french fries and mayonnaise!

Steps:

• Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
• Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.