Belgian beer mussels
- Preparation and cooking time
- Total time
- Easy
- Serves 2 as a main or 4 as a starter
Ingredients
- 1 tbsp olive oil
- 90g smoked bacon lardons
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- ½ bulb fennel, finely chopped
- 3 sprigs thyme
- 3 bay leaves
- 330ml bottle blonde/golden Trappist or Belgian beer (such as Duvel, Chimay or Westmalle Tripel)
- 1kg mussels, cleaned and debearded
- 100ml double cream
- to serve fries and/or crusty bread
MUSTARD SAUCE
- 1 tbsp English mustard powder
- 2 tbsp malt vinegar
- 1 tsp sugar
Method
- STEP 1
Heat the olive oil in a large lidded pan and fry the lardons until golden, then add the onion, carrot and fennel, and cook for 10 minutes or until soft. Add the herbs and beer with some black pepper. Simmer for 5 minutes to evaporate the alcohol.
- STEP 2
Tip in the mussels and put on the lid. Cook for 3-4 minutes or until the mussels open. Shake the pan a couple of times during cooking to move the mussels around. Stir in the cream and taste for seasoning.
- STEP 3
Mix the mustard sauce ingredients in a small bowl and serve with the mussels and fries and/or crusty bread, if you like.
