• prep: 30 min
• cook: 30 min
• total: 1 hr

servings:

• 1/2 stick (1/4 cup) unsalted butter
• 1 medium onion, chopped (1 cup)
• 2 celery ribs, cut into 1/4-inch dice (1 cup)
• 1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
• 3 garlic cloves, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 Turkish or 1/2 California bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
• 2 lb mussels (preferably cultivated), scrubbed well and beards removed
• 1 tablespoon Dijon mustard
• 2 tablespoons heavy cream
• 1/4 cup chopped fresh flat-leaf parsley
• Accompaniment: crusty bread

Click Here For Step-By-Step Instructions