Mussels steamed in beer

Mussels and beer, a golden combination. You steam the mussels briefly on a high heat in beer, giving them a slight bitterness. Pour yourself a nice beer and enjoy!
  • 2 Recipe - persons
  • Recipe - time: 20 minutes

Recipe - ingredients

  • 70 ounce of fresh mussels
  • 1 white onion, peeled, sliced into rings
  • 2 cloves of garlic, sliced
  • 1 leek, washed, cut in half lengthwise, sliced into rings
  • 2 stalks of celery, stiff strands removed, in pieces
  • 1 tbsp butter
  • 1.35 us fl oz beer
  • chervil leaves, for garnish
  • handful of chives, finely chopped
  • black pepper, freshly grounded

Recipe - how do you make it

Cook the mussels in two batches to make sure they cook evenly. Check out the Fishy Friday video in which Bart cooks this recipe!

Recipe - steps

  • 1 Pour your mussels into a colander or bowl. You can discard the water left in the packaging. Remove any broken shells. The mussels are now ready for cooking.
  • 2 Heat the butter in a large (mussel)pan over medium-high heat and add half of the garlic, onion, celery and leek. Sauté for 2 minutes, until soft but not yet colored.
  • 3 Add half of the mussels, followed by the beer and grind some black pepper. Turn the heat up and put the lid on the pan.
  • 4 Steam the mussels for 2 to 4 minutes, checking occasionally if the shells are open, gently scooping or shaking them. Once all the shells are open, turn off the heat and spoon them into a deep plate.
  • 5 Garnish the mussels with chives and chervil, and serve immediately.