Mussles in Wheat Beer

2 lbs Pei mussels
4 tbsp butter
2 tomatoes
1 lemon
4 cloves garlic
3 sprigs of flat leaf parsley
1 bottle Hoegaarden White Ale
salt + pepper

Clean the mussels, keep only the closed ones. In a large stock pot, melt butter on medium heat. Add crushed garlic cloves. After about 30 seconds, add in the tomatoes and lemon (if you want a sweeter broth, remove the lemon skin), both cut into wedges. Cook for a minute or so, while stirring. Add in the beer and parsley. Salt and pepper to taste.
Turn heat to high. Allow the broth to start to bubble. Throw in all your mussels (I am itching to add a pun here, but I won't). Close with lid and let cook for 5 minutes. Remove from heat and pour into a serving bowl. Serve immediately with a grilled crostini.


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