Ingredients
- 3 kg mussels
- 1 thick onion
- 1 leek (only the white)
- 100 g celery
- 1 carrot
- 1 bunch flat-leaf parsley
- 50 g butter
- 1 sprig fresh thyme
- 2 small laurel leaves
- 1 bottle of dark beer 33 cl (Christmas beer)
- 100 ml sour cream)
- Pepper and salt
Instructions
- Wash and clean the mussels well. Cut the onion into cubes.
Cut the leek, celery and carrot into 4 cm long pieces, then into 2 mm fine strips. Coarsely chop the parsley. - Sauté the butter with the onions in a large enough casserole until they are translucent. Add the vegetables, thyme and laurel leaves, stirring. Add the mussels, cover the pot with a lid and put it on the highest heat. Keep moving the pot back and forth (shaking) so that the mussels open.Â
- Now add the beer to the mussels and immediately cover the pot again. After 3 - 4 minutes, add the sour cream. Season with pepper. Leave to simmer on a low heat for another 3-4 minutes, sprinkle with parsley and add salt to taste if necessary. Serve hot immediately, preferably with rice or fries. A cool beer goes well with this.
Recipe : Tony Tintinger
