2 shallots, finely chopped

1 clove garlic, finely chopped

2 tablespoons (30 ml) butter

1 bottle 341 ml pale ale

1 tbsp (15 ml) Worcestershire sauce

2 lb (1 kg) mussels, cleaned

1 / 4 cup (60 ml) 35% cream

Salt and pepper

In a large pot, soften the shallots and garlic in the butter for 2 to 3 minutes. Season with salt and pepper.

Add the beer, Worcestershire sauce and reduce for about 5 minutes or until there is about 60 ml (1/4 cup) of liquid left at in bottom of the pan.

Add the mussels. Cover and cook, stirring frequently, until the mussels open, which should take 4 to 5 minutes. Discard any unopened mussels. Add the cream and stir to combine. Adjust the seasoning. Serve with French fries.

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