Mussels in Leeks and Beer

Mussels, what can I say? To me they fall millimetres behind oysters as my favourite mollusc. Unlike oysters, mussels are far easier to open and if you are one of those people who believe that they cannot cook then trust me - you can cook these. 

One of the best things (and if you love mussels I am sure you will agree) is that there are just so many flavours you can add to them; feeling a little South-East Asian? Try coconut milk, chili, lemongrass and a little tamarind. Or is Provençal more your speed? White wine, garlic, tomatoes are all welcome as far as the shiny mussel is concerned.

The world is your Mussel when it comes to adding flavour.

This time I chose to cook my mussels with beer and leeks. Why, you ask? Well, I had some good beer in the fridge (Little Creatures) and I thought that it might be an interesting change to the white wine I normally use. I also saw that Katie Quinn Davies from What Katie Ate had cooked mussels in stout in last month’s Delicious Magazine, so I had an idea how the whole thing would turn out.

The only major rule you need to remember is: before cooking, throw out any mussels that are open - they are dead. It is really best for you and your dining companion (and for the prospect of ever enjoying mussels again), that you don’t eat these. If there are any mussels that have not opened after you have cooked them – they are also dead. Don’t try to prise them open, please.  I have one more rule for myself which is that I only buy local mussels and I give the guy at the fish shop the third degree in terms of where they are from and when they were harvested – but that’s me…

Like I said, if you believe that you cannot cook, you will be able to cook these. This dish takes minutes, and in the time it takes to cook the mussels, you can have a glass of beer poured and a hunk of crusty bread waiting.

This is fast food at its finest.
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Shameless plug before the recipe: Up in the corner is a badge to vote for me for the People Choice Award in the Best Australian Blogs Competition for 2012. This competition is run by the Sydney Writers Centre. The winner will receive vouchers to writing courses at the centre and since writing is something I love to do, this prize would be amazing. I am pretty proud and flattered to even be nominated, especially when I am along side some of my favourite food blogs. So if you feel the urge, please click on over and vote for me -I am on page 5, in amongst all the T's! 
OK, now back to the mussels...

Mussels Cooked in Leeks and Beer
Apologies for the approximate amounts but this was done on the spot and besides, it is not really necessary to be too precise with this recipe. Serves 2-4 

• 2kg fresh, local mussels
• About 1 330ml bottle of beer and a bit extra if you think it needs it - I used a 330ml bottle     of Little Creatures Pale Ale
• 2 leeks - washed  thoroughly  and chopped
• 3 cloves of garlic - crushed
• Pinch of chilli powder
• Salt and Pepper to taste
• 1 tbsp butter
• 1 tbsp vegetable oil

In a large pot over a medium to low heat, soften the leeks and garlic in the butter and oil - do not let them colour. Tip in the beer and bring it to the boil for approximately about a minute. Then turn the heat down to a simmer and add the mussels. Pop the lid on the pot. Wait about 2 minutes and then check on them, if some have opened, remove them and put them in your serving bowl. Wait another minute or so before checking them again. If the majority have opened, transfer the mussels, all the liquid and the leeks to a serving bowl, or just add the mussels you removed earlier back into the pot and serve the whole thing up in the middle of the table with some crusty bread and the same beer that you cooked with.