Dinner Tuesday

I made beer mussels tonight. I was inspired by a dish I had at Mama's on the half shell in Canton, so I made it. I cooked it on the side burner of the grill outside, too hot to cook inside.  I added sausage and you could add shrimp but I just did the sausage this time.

Here's the ingredients and a link to the recipe: 


1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley


Read More http://www.epicurious.com/recipes/food/views/Mussels-in-Lager-23