Tangy beer makes a good match with sweet, briny mussels. Here the brew is seasoned with a
spice mixture akin to that used in a Louisiana-style crab boil.
Can be prepared in 45 minutes or less.
Serves 6 as a first course.
In a kettle bring the beer to a boil with the bay leaves, the cloves,the coriander seeds, the mustard seeds, the cayenne, the salt, and thelemon wedges and boil the mixture, covered partially, for two minutes.
Add the mussels, steam them, covered, over moderately high heat,stirring once or twice, for 4 to 7 minutes, or until they are opened,
and discard any unopened ones.Serve the mussels sprinkled with the parsley.