Belgian Beer Mussels

Heat a medium-sized pot over medium heat. Add olive oil and 1 tablespoon butter. Once oil is heated and butter is melted, add shallots, leeks, garlic, thyme, and red pepper. Stir and cook for 3–5 minutes until aromatics are softened but not browned.

Add beer and tarragon. Once liquid comes to a boil, add mussels. Cover pot with a lid and cook for 5–7 minutes or until mussels have opened.

Leaving the liquid in the pot, transfer mussels with a slotted spoon to a large serving dish. Remove and discard any mussels that have not opened.

Turn heat to high and whisk in remaining butter to finish the sauce. Season with salt and pepper before pouring over the mussels. Garnish with chopped parsley and serve with toasted baguette or frites along with lemon wedges.