1 cup canned tomatoes diced canned drained (from a 14- to 15-oz can)
2 rib celery cut into 1/4-inch dice (1 cup)
4 servings accompaniment: crusty bread
1 tablespoon dijon mustard
0.3 cup flat-leaf parsley fresh chopped
1 teaspoon thyme leaves fresh chopped
3 garlic cloves finely chopped
2 tablespoons heavy cream
2 cups lager such as harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels scrubbed well (preferably cultivated)
1 cup onion chopped
0.5 teaspoon salt
1 turkish or
0.3 cup butter unsalted
Equipment
bowl
whisk
pot
Directions
Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
Add beer and bring just to a 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 together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf.
