Aptly named 'drunken mussels', mussels are steamed in dark ale and cooked together with sautéed diced carrots, celery root, shallots, butter, and a hefty spoonful of creme fraîche for richness. The bitterness and hoppiness of the dark ale pairs so well with the briny mussels. Fresh parsley and tarragon add just enough color and vibrancy to make the dish shine! Feel free to serve these in the shell with the broth or remove the mussels from the shell for easy serving. Grilled bread is a wonderful accompaniment.
Heat the butter in a medium saucepan. Add the carrot, celery root, shallots, and bay leave and sauté for 5 to 8 minutes or until softened. Add the ale and bring to a boil. Remove pan from heat and set aside. Meanwhile, set a large colander over a separate large pot and set aside for later.
Heat a 10 to 12-inch large flat-sided saute pan over high heat. Add the mussels and vegetable-ale mixture. Cover the pan, shaking it back and forth occasionally, and adjusting the heat as necessary. Cook the mussels until the shells have opened, roughly 3 to 5 minutes. Discard any mussels that do not open.
Strain mixture into the colander, reserving the cooking liquid. Place the mussels in a large serving bowl or remove the mussels from the shell (this step will take 5 to 10 minutes).
Reduce the cooking liquid over medium-high heat until reduced to one third of the volume. Whisk in the creme fraiche and fresh herbs, and season to taste (either no salt or very little salt will be needed). Keep warm. Pour the cooking liquid over the mussels, and serve with grilled crusty bread.
Tips for Success:
Use roughly 1 lb of mussels per serving.
Adapted heavily from The Sunday Times ‘Mussels Cooked in Ale’ (contributed by Tom Kerridge).