1 tbsp. butter

2 shallots, chopped

1 can of Hockley Amber Ale

2 lbs (1kg) mussels, scrubbed

1 1/4 cups old cheddar cheese, shredded

1 tbsp. cornstarch

3 tbsp. fresh parsley, chopped

Fresh ground pepper

In a large saucepan melt butter at medium-high heat and sauté shallots.  Deglaze with Hockley Amber Ale and reduce by half.  Add mussels, cover and let cook until mussels are all open.  Discard any that don’t open.  Remove mussels from saucepan and reserve in a serving dish.  Add shredded cheese and cornstarch to saucepan while stirring.  When thickened, add fresh parsley and pepper.  Pour sauce over mussels and serve immediately.

Submitted by John Voight, Orangeville Ontario