MUSSELS IN LAGER
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(Makes 4 first or 2 main-course servings)

1/2 stick Butter - unsalted   (1/4 cup)
1         Onion - medium, chopped (1 cup)
2 ribs    Celery - cut into 1/4-inch dices (1 cup)
1 cup     Canned diced tomatoes - drained  (from a 14-15-oz can)
3 cloves  Garlic, finely chopped
1 tsp     chopped fresh thyme
1         Bay leaf
1/2 tspn  Salt
1/4 tspn  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 tblsp   Dijon mustard
2 tblsp   Cream - heavy
1/4 cup   Parsley - chopped fresh flat-leaf 

Accompaniment: Crusty bread


Heat butter in a wide 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, 
tomatoes, garlic, thyme, bayleaf, salt & pepper; stirring occasionally, until vegetables soft - c. 4 mins. 

Add beer and bring just to boil. 
Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them 
to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) 

Remove pot from heat. 

Stir mustard and cream together in a small bowl and add to hot broth with parsley and whisk until combined. 
Discard bay leaf. 

Serve sauce over mussels.


Comments:   
* Don't use a lager. Prepare it like the Belgians do and use a Belgian-style white beer such as Hoegaarden. 

For heat, weights and measures conversion, see http://culinary.senses.com/#sos