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1
Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don’t close in response to the tap.
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2
Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
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3
Add the beer and fresh mussels.
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4
Cover and steam over high heat until the mussels are open (6-8 Minutes).
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5
Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don’t forget to sip the sauce!
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