Drunken Mussels

2 lbs fresh mussels (900 g)

1 Tbsp canola oil (15 mL)

2 shallots, minced (2)

2 cloves garlic, minced (2)

1 celery rib, finely diced (1)

⅛ tsp red pepper flakes (0.5 mL)

12 oz bottle of beer (lager or pilsner) (375 mL)

1/2 Tbsp Dijon mustard (7 mL)

pinch of saffron (5 mL)

¼ cup 35% MF Whipping Cream (60 mL)

¼ cup grated Parmesan cheese (60 mL)

salt and pepper to taste
1. Wash and scrub mussels. Remove beards from closed mussels by pulling with your fingers. Tap open mussels on the countertop. If they close, add them back to the cook pile. If mussels do not close, discard.
2. In a large pot with a tight-fitting lid, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add shallots, garlic, celery, and red pepper flakes and sauté for 2-3 minutes until softened.
3. Add mussels, beer, mustard and saffron to pot and bring to a boil with lid on. Steam mussels for about 6 minutes or until all mussels are open. Discard any mussels that remained completely closed after cooked.
4. Turn heat down to medium and remove mussels from pot using a slotted metal spoon, place in a large bowl and set aside. Cover bowl to keep mussels warm.
5. Build remaining sauce in mussels pot by adding cream, parsley and tarragon to mussel broth. Stir to combine. Reduce sauce over medium heat for 2-3 minutes. Sauce will thicken slightly. Season with salt and pepper to taste.
6. Serve family-style.