1 large onion, coarsely diced
2 leeks, chopped
2 celery stalks, chopped
375 mL bottle white beer
salt and pepper, to taste
- Clean the mussels well under cold water. (For wild mussels, scrub the mollusks and remove their ‘beards’, for cultivated mussels, simply wash well.) Discard any cracked mussels or open ones that will not close upon being lightly tapped - these should not be consumed.
- Melt enough butter to cover the bottom of a large, deep pot and sauté the vegetables until they become golden brown.
- Add 10 ml of water to the pot (no more than this amount!) followed by the mussels and beer. Season to taste with salt and pepper, and steam the mussels until they all open, about 10-15 minutes. Discard any unopened mussels and enjoy with fresh bread and butter.