BRAISED LEEK AND BEER MUSSELS
Serves: 2-4
Food preferences: Dairy-free, gluten-free, nut-free, refined-sugar free
■ 2 tbsp (30 mL) 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 (45 mL) coarse-ground Dijon-style mustard One can (355 mL) Pilsner-style beer
■ 1 tsp (5 mL) sea salt, divided
■ 1 tbsp (15 mL) capers, drained, rinsed, and coarsely chopped
■ 2 lb (907 g) mussels, cleaned and beards removed
■ 3 tbsp (45 mL) 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, 4-5 minutes. 2. Add the leeks and mustard and stir until the mustard is dispersed. Sauté until the leaks are fully wilted, 5-7 minutes.
3. Stir in the beer, 1/2 tsp
(2.5 mL) 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.
4. 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, 3-4 minutes.
5. Remove the cover and toss to ensure the leeks are all over the mussels.
6. Pour it all into a large, deep bowl. Sprinkle with the remaining 1/2 tsp (2.5 mL) salt and garnish with the celery leaves.
7. 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.