Mussels with Beer Sabayon
Ingredients
Preparation steps
Rinse the mussels thoroughly and remove beards. Discard the opened mussels. Peel the garlic and shallots, and cut into small cubes. Peel and chop the carrot and celery. Rinse the scallions and cut into rings.
Heat 20 grams (approximately 1 tablespoon) of the butter in a skillet. Add the garlic and shallots, and cook until translucent. Stir in the carrots and celery, and cook for a few minutes. Add the scallions, broth and half of the beer, and bring to a boil. Add the mussels, cover, and simmer until the mussels are open, about 7-8 minutes.
For the beer sabayon: Bring a pot of water to a boil. Place a heatproof bowl overtop. Once the water boils, reduce heat.
For the mussels: Drain the mussels through a fine sieve and discard any mussels that remained closed. Place the mussels and vegetables back into the skillet and cover to keep warm.
For the beer sabayon: Heat the butter into a skillet and skim off the foam. Place the remaining beer, 10 tablespoons of the cooking broth, and the egg yolk in the bowl set over the water bath and beat with a whisk until starting to thicken. Add a few drops of the butter, while whisking, followed by the butter 1 tablespoon at a time, until the sabayon is creamy, thick and frothy.
For serving: Serve the mussels with the beer sabayon. Garnish with the parsley.
