In a saucepan, bring the ale to a boil. Add the mussels, cover and cook over high heat, about 5 minutes. Using a slotted spoon, transfer the mussels to 4 bowls, discarding any that don't open.

1 tablespoon Madras curry powder. 4 pounds skinless, boneless chicken thighs. Warm naan, for serving. Directions. Preheat the oven to 450° and position racks in the upper and middle thirds.