Recipe by Katherine Brown of Debacle

Ingredients:

• 1 tbs olive oil
• 1 celery stalk, thinly sliced on an angle
• 1 small leek (white part only), halved, sliced
• 2 garlic cloves, finely chopped
• 1 cup (250ml) low-carb beer
• 1 bay leaf
• 2 tbs lemon juice
• 6 thyme sprigs
• 1kg black mussels, scrubbed, debearded
• 1/4 cup chopped flat-leaf parsley
• 400g grainy bread, to serve

Method:

– Heat oil in a large pan over medium-high heat.
– Cook celery, leek and garlic for 1 minute until leek softens. Add beer, bay, juice and thyme. Bring to a boil.
– Add mussels, cover and cook for 5 minutes until mussels open (discard any that don’t).
– Stir in parsley.
– Serve with bread.