Mussels in a Lambic Cream Sauce

by Bradley

          I surprised Katherine with a Belgian classic, with my own twist. She told me we never need to order mussels at a restaurant after eating this dish and this is my personal favorite recipe I've developed. I substituted bok choy for the traditional Belgian endive but if you want a slightly bitter flavor than stick with tradition (it's very good too!). This is an inexpensive dish that is actually very filling due to the heavy cream. Serve along side a nice Belgian lambic or ale!

2 lbs         Mussels
3 tbsp      Butter
3 cloves  Garlic, minced
2  large    Onions, chopped
2 c.            Bok Choy, chopped
1 1/2 c.    Fruit Lambic (we used raspberry)
1 1/2 c.    Heavy Cream
1/4            Lemon, juiced
                    salt, pepper

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1. Debeard and scrub mussels.
2. Melt butter with garlic in a large pot.
3. Add in onions and bok choy and cook for 5-10 min or until the veggies are cooked through. Salt and pepper to taste.
4. Add the lambic and bring to a boil. Then reduce to medium heat.
5. Add mussels and cover pot. Cook for 5 min, shaking pot occasionally.
6. Remove mussels from liquid and set aside. Discard any mussels that haven't opened.
7. Add cream to pot. Stir and let cook for 5 min uncovered.
8. Add lemon juice and stir.
9. Serve mussels with the sauce in individual bowls.