While we love looking to the Mediterranean for recipe inspiration, comfort food is best tackled by chefs in more northern climates. This recipe for Mussels with Cheddar and Ale reminds us of something you might find in a classic British pub. Serve it on a rainy day in the summer with the same beer you used in the dish.
Mussels with Cheddar and Ale
1 tbsp (15 mL) butter
2 shallots, chopped
1 bottle (341 mL) amber ale
2 1/4 lbs (1 Kg) mussels, scrubbed clean
1 1/4 cups (310 mL) Canadian Sharp Cheddar, shredded
1 tbsp (15 mL) cornstarch
3 tbsp (45 mL) fresh parsley, chopped
Freshly ground pepper, to taste
In a large saucepan, melt butter at medium-high heat and sauté shallots. Deglaze with beer and reduce by half. Add mussels, cover and let cook about 5 min, until mussels are all open (discard any that don’t open). Remove mussels from saucepan and reserve in a serving dish. Add shredded Cheddar and cornstarch to saucepan while stirring. When thickened, add fresh parsley and pepper. Pour sauce over mussels and serve immediately.
* This recipe is courtesy of www.dairygoodness.ca