Classic Belgian dish of mussels cooked with a twist. Beer, garlic and cream, cooked from a stove on the beach. Great for sharing.
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Serves
4
Mussel
Leek
Onion
Garlic Clove
Butter
Bay Leaf
Thyme
Rosemary
Lager
Double Cream
Parsley
Baguette
Salt
Black Pepper
Serves
4
Mussel
Leek
Onion
Garlic Clove
Butter
Bay Leaf
Thyme
Rosemary
Lager
Double Cream
Parsley
Baguette
Salt
Black Pepper
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Step 1.
Wash the mussels well and discard any that don’t close when tapped. Remove the beards.
Step 2.
Tie the bay, thyme and rosemary together with butcher’s twine to make a bouquet garni.
Step 3.
Place a large pan over a medium heat and add the butter. Finely chop and add the remaining leek, onion and garlic along with the bouquet garni and cook for a few minutes until soft.
Step 4.
Turn the heat up high, add the mussels and the beer and put a lid on the pan. Cook for 3 mins, shaking the pan occasionally.
Step 5.
Add the cream and parsley and remove from the heat. Taste, season with salt and pepper and serve in bowl with warm crusty bread.
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