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.
