Source: Chef Tom Pittman, New Belmont, Norfolk, Virginia
2 tablespoons unsalted butter
1/2 teaspoon chopped garlic
1 tablespoon chopped leeks
24 cultivated mussels
1 bottle light-bodied lager beer
1 pinch smoked paprika
In a hot sauté pan, add a pinch of butter, chopped garlic, and leeks. Sauté garlic and leeks for about 20 seconds, but don’t brown. Add mussels and beer to the pan. Cover with another pan that’s the same size as the one you’re using.
Let mussels steam for 2 to 3 minutes or until they’ve all opened. Add paprika and a teaspoon of butter. Season with salt and pepper.
Serve in a bowl with all of the broth and a large piece of warm French bread.