Steamed Mussels In Pale Ale Cream Broth - cooking recipe

Ingredients

2 cups amber ale
1/4 cup shallot, Finely Chopped
2 teaspoons garlic, Finely Chopped
2 lbs mussels, Scrubbed and De-bearded
1/2 cup whipping cream
1 small carrot, Julienned
1 small leek, Julienned
1 small zucchini (See Note Below)
3 tablespoons fresh parsley, Chopped
1/4 teaspoon lemon zest, Grated
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper, Freshly Ground

Preparation

In a large saucepan over high heat, bring ale to a boil.
Add shallots and garlic; cook for 1 minute.
Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
Add whipping cream and return to boil.
Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
Makes 2 servings.
Note: Remove zucchini skin by cutting wide strips, about 1/4 inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses - in a vegetable saute, or a soup.