Allium Pale Ale Mussels

3 lbs Mussels [beards removed, scrubbed well]
2 Garlic Cloves [minced]
1 Onion [small, sliced]
1 Leek [sliced into 1/4″ rounds + washed well]
1-1/2 Lemons [juice only]
1 Tbs Herbs [fresh thyme, parsley]
1 Tbs Olive Oil
2 Tbs Butter
16 oz Pale Ale
Salt + Freshly Ground Pepper [to taste]

Heat oil + 1 Tbs of butter in a very large pot. Add onion, garlic + leeks and saute for about 5 minutes or until wilted. Add mussels, lemon juice + beer. Cover + cook over medium high for 5 minutes. All mussels should be open; Remove cooked mussels from liquid + place in a large bowl. Discard any that have not opened after 7-10 minutes. Add the last Tbs of butter to beer + allium mixture + simmer for 5 minutes, until slightly reduced.

Pour beer sauce over mussels + serve very hot with thick slices of crusty ciabatta.

Serves 6, family style.

Photo + freshly baked bread thanks to Jane Middleton.