Mussels with Belgian Wit Beer
Serves: 2 for dinner
2008-10-29
Chris Shenton

This recipe doesn't take long and is easy; just use very fresh Mussels.
I like to serve it with grilled rustic bread to sop up the juices.
You could strain out the cooked vegetables and just serve the mussels
with the liquid if you like, or if the veggies are a bit too crunchy.

12	ounces	Celis White beer or other fragrant, semi-tart Belgian wit
1/8	tsp	Saffron (about 30 threads), crushed
1/2	cup	Extra Virgin Olive Oil
2	clove	Garlic, minced
2	whole	Shallot, minced
1/2	bulb	Fennel, including stalks, diced small
		Salt, to taste
1	whole	Orange Zest into large strips for easy removal
2	pounds	Mussels (about 30 after discarding bad ones)
2	Tbs	Parsley, minced for garnish
		
Pre-heat serving bowls.
Heat 1/4 cup Wit Beer until almost boiling, add Saffron, let steep.
In wide pan, slowly saute Garlic, Shallot, Fennel in Oil until translucent.
Add remaining Wit Beer and boil hard to encourage an emulsion,
about 10 minutes.
Reduce heat, taste sauce and add Salt to taste;
too little Salt won't bring out the Saffron or fish-ness.
Add Orange Zest, Saffron in Beer, Mussels; cover.
Cook until Mussels open, 2-5 minutes or so.
If many open before the others,
remove to warm bowls while cooking the rest.
Serve mussels in warmed bowls.
Remove Orange Zest.
Pour liquid and cooked aromatics over bowls.
Garnish with Parsley.