Ingredients

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

Description

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