Saison Steamed Mussels with Preserved Lemon

Course Main Course

Keyword mussels

Prep Time 10

Cook Time 15

Total Time 25

Servings 2

4 oz unsalted butter
2 garlic cloves minced
1 shallot finely chopped
1 small fennel bulb or half medium halved cored, and sliced (reserve some frond for serving)
2 ribs of celery thinly sliced (reserve some celery leaf for serving)
pinch saffron threads
zest of 1 lemon
half a preserved lemon finely chopped (skin only!)
1 teaspoon of salt
375 mL 1.5 cups saison beer
2 lb mussels scrubbed and beards removed
1/4 cup finely shopped flat leaf parsley
toasted rustic bread for serving

Melt butter in a pot deep enough to hold the mussels over medium heat. I used a heavy dutch oven.
Add garlic, shallot, fennel, saffron, lemon zest, salt, and preserved lemon. Cook until the fennel is just starting to soften but still toothsome.
Give it a good stire, add the mussels, toss to coat with the goodies in the pan.
Pour in the beer beer, and bring to boil with the lid on.
Reduce to simmer. Cook 4-5 min until mussels are just open. You don’t want to overcook them! No one likes a leather mussel. Discard any unopened.
Top with parsley, fennel frond, and celery leaf, and serve with toasted or grilled bread & a glass of saison.