Moules (Mussels) with Chimay Beer and Goat Cheese
12 pounds Prince Edward Island mussels
2 cups 1/4-inch diced carrots
1/2 cup 1/4-inch diced smoked slab bacon
1 tablespoon butter
2 cups 1/4-inch diced celery
1 cup 1/4-inch diced onion
2 quarts beer (Chimay Trappist)
1 pound Montrachet goat cheese, cubed
Salt and freshly ground black pepper to taste
1 cup chopped parsley
Belgium Fries, recipe follows, for serving
4 (8 to 10-ounce) large Idaho potatoes
1/2 gallon peanut oil
Salt
Instructions:
Discard any mussels that are already open. Remove the beard attached to each, and wash the mussels in very cold water 3 to 4 times to remove the grit. Blanch the carrots for 2 minutes and set aside to cool. Put the diced bacon in a saucepan of cold water and bring to a boil. As soon as it comes to the boil, drain the bacon, add to a large pot with the butter, and saute over medium-low heat for 1 minute. Add the celery, onion, and carrots and cook for 2 to 3 minutes do not allow the vegetables to color. Add the beer and cook gently for 2 minutes. Add the goat cheese and stir to dissolve it in the liquid. Add the mussels and season to taste with salt and pepper. Cover, bring to a boil quickly and cook for 4 minutes. (All the mussels should have opened). Stir the mussels, cover again and cook for a further 1 to 2 minutes. Stir again and add the parsley. Serve immediately with a plate of Belgium Fries.
Heat oil in pan to 250 degrees. Peel the potatoes, and cut the potatoes 1/4-inch thick lengthwise. Blanch the potatoes in the oil for 5 minutes. Remove the potatoes from oil. Turn up the heat to 350 degrees. Return potatoes to oil and fry until golden brown. Once fried, drain on paper towels, season with salt.
