Mussels with Fennel, Lemon, and Belgian Ale Recipe

Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion
• thinly sliced
• 1/2 medium fennel bulb
• cored and thinly sliced lengthwise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups light Belgian-style ale (such as Duvel)
• 2 pounds live mussels
• scrubbed and debearded
• 2 teaspoons finely grated lemon zest
• 1/2 cup heavy cream

Instructions

1. Melt butter in a large cast iron skillet or large frying pan over medium heat.
2. When it foams, add onion and fennel, and sweat until vegetables are tender, about 3 minutes.
3. Stir in salt and pepper and cook another 2 minutes.
4. Add ale and bring mixture to a boil over high heat.
5. Add mussels and reduce heat to medium.
6. Cover the pan with a large lid and let simmer, shaking the pan occasionally, until mussels begin to open, about 5 minutes.
7. As mussels open, remove them to a serving platter with a slotted spoon.
8. Discard any mussels that do not open after 10 minutes.
9. Stir lemon zest and cream into the mussels cooking liquid and bring to a simmer.
10. Cook until broth is slightly thickened, about 5 minutes.
11. Pour creamy broth and vegetables over mussels, and serve with crusty bread.