Serves: 2
Mussel Broth
1 shallot, chopped
2–3 cloves garlic, chopped
2 tsp canola oil
2 sprigs thyme
1 Tbs (½ fl oz/15 ml) honey
2 Tbs (1 fl oz/30 ml) Dijon mustard
1 tsp chili flakes
1½ cup (12 fl oz/355 ml) wheat beer
1 cup (8 fl oz/237 ml) bottled clam juice
Heat a pan over medium-low heat until hot. Add the oil to the pan and swirl to coat. Add the shallot and garlic and sweat until they start to caramelize. Add the remaining ingredients and simmer for 10 minutes.
1 lb (454 g) fresh mussels, black, blue, or green-lipped, East or West Coast
1 bunch kale, chopped rough
Two 4-inch (10-cm) hot smoked sausage links, cut into ¼-inch (6-mm) bias slices
2 Tbs (1 fl oz/30 ml) grape-seed oil
In a large pan, heat the grape-seed oil over high heat. Sauté the mussels, kale, and sausages until the mussels begin to open. Deglaze with Mussel Broth and serve with crusty bread or Kennebec fries.
Beer suggestions: Pair with your favorite Belgian (or Belgian-style) beer.