2 tbsp Butter
1 ea Garlic clove, minced
1 c Leeks, sliced
1 c Belgian Golden Strong Ale Dijon Mustard
Salt & Pepper to taste
2 lbs. Mussels, cleaned and sorted 1/4 c Scallions, sliced

Melt butter in a saucepot that you have a lid for. Saute garlic and leeks briefly. Add ale and mustard and stir to combine. Season with salt and pepper and add mussels. Cover and simmer on stovetop for 5-8 minutes, or until mussels are opened. Transfer mussels to a bowl, garnish with scallions, and serve with nice crusty bread or the traditional homemade fries.