Mussels with Beer | Blue Jean Chef - Meredith Laurence
This recipe for mussels with beer, leeks and cream is so quick and easy to make in your pressure cooker or Instant pot(R).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
Ingredients
- 2 tablespoons butter
- 4 stalks celery, (diced)
- 2 leeks, (washed, trimmed, and thinly sliced)
- 12 ounces Belgian-style or Trappist-style beer
- 2 pounds fresh mussels
- 1/2 cup heavy cream
- salt and freshly ground black pepper (to taste)
- 1 tablespoon chopped fresh parsley
- lemon wedges, (for serving)
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