Mussels in Beer Broth

These mussels made the perfect Sunday supper! They had a wonderful flavor, and just a bit of a kick. Combined with the Roasted Garlic and Rosemary Beer Bread, it was a great meal!

2 pounds mussels, debearded
1 T vegetable oil
1 leek, thinly sliced
3 garlic cloves, thinly sliced
3 medium tomatoes, seeded and diced
1 T fresh thyme
1 T unsalted butter
1/2 t red pepper flakes
2 C wheat beer
Fresh lemon juice
salt and pepper, to taste

Scrub mussels an soak in cold water. Discard any that are broken or open when tapped.

In a large pot, heat oil over medium heat. Add leek and garlic; cook for about 4 minutes or until fragrant. Add tomatoes, thyme, butter, red pepper flakes and beer. Bring to a boil, add mussels, and cover. Simmer until mussels have opened, about 5 minutes.

Using a slotted spoon, transfer mussels and vegetables to serving bowls. Add lemon juice, salt and pepper to taste to the pot and return broth to a boil. Simmer until the liquid is reduced by half. Ladle over mussels and serve.