LCBO Food & Drink Holiday 2017

ENTERTAINING  AFTER MIDNIGHT

Golden Saffr on, COCONUT & BEER MUSSELS

Fresh mussels napped in a velvety and bril- liantly hued broth make the perfect late-night snack. Get ahead by preparing the broth early in the day then simply continue with step 3 just before serving. 3 lbs (1.5 kg) fresh mussels 2 tbsp (30 mL) butter 1 large or 2 small shallots, finely chopped 4 cloves garlic, coarsely chopped 1 cup (250 mL) ale 2 sprigs thyme plus more for garnishing (optional) ¼ tsp (1 mL) ground turmeric Generous pinch saffron 1 can (400 mL) coconut milk 1 Scrub mussels clean, removing and discard- ing beards. Discard any that are open and don’t close when given a firm tap. 2 Melt butter in a very large pot set over me- dium-high heat. Add shallots. Cook, stirring often, for 3 to 5 minutes until translucent. Add garlic. Continue cooking, stirring often for 1 minute until softened. Pour in ale. Scrape up and stir in any brown bits from pan bot- tom. Add thyme, turmeric and saffron. Cook, stirring often, until beer reduces slightly, 3 minutes. 3 Slowly stir in coconut milk. Bring to a sim- mer. Gently add mussels. Cover. Let cook 8 to 10 minutes until mussels open. Remove from heat. Spoon mussels into bowls, discarding any unopened ones. Pour sauce over mussels, leaving any sand or broken shells behind. Gar- nish with more fresh thyme, if desired. Deli- cious served with crusty baguette or naan for dipping! Serves 6 to 8

WHAT TO SERVE Blanche de Chambly LCBO 927392, 6 pk, $14.30 Freixenet Carta Nevada Brut Cava LCBO 216887, $12.95

54  FOOD & DRI NK HOLIDAY 2017