Wheat Beer-Steamed Mussels
CATEGORY: Appetizer - Hot
"These are the best mussels I've ever had", so said one of our testers.  The flavor is wonderful.  Our preference is to use smaller sized mussels.
SERVINGS:      6
3 lbs mussels
1 T extra-virgin olive oil
1 leek, thinly sliced
2 cloves garlic, minced
1/4 t salt
1/4 t pepper
1 bottle wheat beer
3 strips (1" x 4") orange rind
1/4 c chopped cilantro
  1. Scrub the mussels and remove any beards (long threads).  Discard any mussels that do not close when tapped.
  2. In a large pot, heat oil over medium heat.  Add leeks, garlic, salt and pepper to pot and fry, stirring occasionally, until softened, about 5 minutes.  Watch carefully and do not over cook.
  3. Add beer, orange rind and half the cilantro, stir and bring to a boil. Reduce heat and simmer until reduced by half, about 2 minutes.
  4. Add mussels to the pot, then cover and cook over high heat until mussels open, about 8 minutes.  Discard any that do not open. Place in serving bowl and top with remaining cilantro.