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Ale-Steamed Mussels

4 to 6 servings

Ingredients

1 tablespoon vegetable oil
1 onion, coarsely chopped
6 cloves garlic, chopped
1 bottle ale
2 bay leaves
1/2 red bell pepper, sliced julienne
1/2 green pepper, sliced julienne
2 plum tomatoes, diced
8 pounds mussels
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped, fresh savory
2 tablespoons lemon juice
4 tablespoons European-style butter (such as Keller's)
Salt and pepper to taste

Method

Put the oil in a large pot and saute the onions and the garlic until they are translucent. Add the rest of the ingredients except for the butter. Place a lid on the pot and steam for about 5 to 8 minutes, or until all the mussels have opened. (Discard any mussels that remain closed.) Swirl in the butter and serve in bowls with slices of good French bread.