Mussels with Fennel

Ingredients:

• 2 tablespoons of butter
• 1/3 cup of chopped onions
• 1 1/2 cup of Ommegang  Belgian-style Abbey Ale
• 1 teaspoon fennel seeds
• 1 bay leaf
• 2 pounds mussels

Directions:

1. Melt butter in large saucepan or Dutch oven over medium heat.
2. When foam subsides, add onions, saute until soft: about 5 minutes.
3. Sit in Ommegang, fennels seeds and bay leaf. Add mussels. Cover pan tightly, steam only until mussels open: 3-4 minutes.
4. Remove mussels with a slotted spoon to bowls. Discard any mussels with unopened shells. Strain Ommegang juice into bowls.
5. Serve with hearty bread.