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Steamed Mussels in Pale Ale Cream Broth

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“This is a recipe from the Howe Sound Inn and Brewing Company located in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan over high heat, bring ale to a boil.
  2. Add shallots and garlic; cook for 1 minute.
  3. Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
  4. Add whipping cream and return to boil.
  5. Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
  6. Makes 2 servings.
  7. Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses – in a vegetable sauté, or a soup.

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