Beer-steamed Mussels

This hearty, beer-steamed mussels dish is a tasty little diversion from the more traditional moules marinière. The beer and root vegetable stock give these mussels an autumnal feel and flavour that’ll have you coming back for seconds.

1. Finely chop the carrots, celery, and shallots.
2. In a medium-sized pot, melt the butter and add in the chopped celery, shallots, and carrots then sauté for 5 to 7 minutes.
3. Mince or grate the garlic and add it to the pot then cook for another minute, or until fragrant.
4. Pour the beer in with the vegetables and bring to the boil.
5. Add the mussels and spinach to the pot and cook until all the mussels have opened – discard any that don’t open.
6. Finally, stir in the cream and serve your beer-steamed mussels in a deep bowl with some sourdough bread on the side.