BRAISED LEEK AND BEER MUSSELS

Frequency: A couple times per month

Food preferences: Dairy-free, gluten-free, nut-free, refinedsugar free

Hands-on time: 20 minutes

Total time: 35 minutes

❚ 2 tbsp refined coconut oil

❚ 1 large shallot, thinly sliced

❚ 3/4 lb (340 g) leeks, white and light green parts, thinly sliced and soaked/drained

❚ 3 tbsp coarse-ground Dijon-style mustard

❚ One can (355 mL) pilsnerstyle beer

❚ 1 tsp sea salt, divided

❚ 1 tbsp capers, drained, rinsed and coarsely chopped

❚ 2 lb (904 g) mussels, cleaned and beards removed

❚ 3 tbsp finely diced celery leaves ( from a bunch of celery)

❚ Baguette, for serving

1. Heat the oil in a large pot with a lid over medium-high heat. Once warm, add the shallot and sauté until it begins to wilt, 4 to 5 minutes. Add the leeks and mustard and stir until the mustard is dispersed. Sauté until the leaks are fully wilted, 5 to 7 minutes. Stir in the beer, 1/2 teaspoon of the salt and the capers, and then let the mixture come to a boil. Lower the heat to simmer for 10 minutes to help develop the flavour.

2. Raise the heat back to medium high and bring the mixture back to a boil. Add the mussels, cover the pot, shake it a few times over the heat and let it steam just until the mussels open, 3 to 4 minutes. Remove the cover and toss to ensure the leeks are all over the mussels.

3. Pour the entire contents of the pot into a large, deep bowl. Sprinkle with the remaining 1/2 teaspoon salt and garnish with the celery leaves. Serve immediately with an extra bowl for shells, forks for twirling up the leeks into your mouth and a baguette for dipping in the broth.

Serves: 2 to 4