Yield: 2 servings
1 tablespoon unsalted butter
1 bay leaf
1 garlic clove, minced
1 teaspoon coriander
1 teaspoon orange zest
1/2 teaspoon salt
1 12-ounce bottle of beer (see note)
1 lb mussels, scrubbed and debearded
1 tablespoon chopped parsley, for garnish
1. Melt butter in a medium saucepot over medium heat.
2. Increase heat to medium-high, and add bay leaf, garlic, coriander, orange zest, salt and beer. Stir to combine. Add mussels, cover and cook until mussels open, about 3-5 minutes.
3. Spoon mussels and broth into a warm bowl. Garnish with parsley and serve with crusty bread.
* Note -- For this recipe, try a Belgian-style wheat ale, or witbier, which is traditionally brewed with coriander and orange peel. A good one is Charleville Half-Wit Wheat, from Charleville Winery and Microbrewery in Ste. Genevieve. You can also find Boulevard Zon at many beer retailers.