Mussels with leeks, white wine and white beer

  • Preparation 30 min
  • Cooking 30 min
  • Servings 2
  • Freezing I do not suggest

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Ingredients

  • Olive oil
  • 2 cups leeks, sliced
  • 3 garlic cloves, finely chopped
  • 1/4 cup white wine
  • 2 tomatoes, cut in cubes
  • 1 orange bell pepper, cut in cubes
  • Salt and ground pepper
  • 1/2 cup Blanche de Chambly beer from Unibroue, lukewarm
  • 2/3 cup Pecorino Romano cheese, grated
  • 1kg Quebec mussels, washed and debearded
  • 2/3 cup fresh parsley, chopped

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Preparation

  • Warm a generous dash of olive oil over medium heat in a large sauce pan. Add
    leeks and cook for 3 minutes, stirring often. Add garlic and cook for 1 minute.
  • Deglaze with the white wine and cook for 2-3 minutes. Mix well.
  • Add the tomatoes and the bell pepper, add salt and pepper. Cook for 3 minutes,
    stirring often.
  • Pour the beer and the cheese then melt for about 2 minutes. Add the mussels
    and crank heat slightly. Stir well, cover and cook until mussles are all well
    opened, about 5 minutes. Stir from times to times.
  • Stir well before splitting into to bowls then pour lots of juices on top. Garnish
    with parsley and serve with a nice bread baguette from the market!