Mussels with beer and mustard cream sauce

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20min

•

Easy

Mussels in mustard cream sauce finished with tarragon. The salty taste of the mussels combines perfectly with white beer.

Mussels in mustard cream sauce finished with tarragon. The salty taste of the mussels combines perfectly with white beer.
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Ingredients

What do you need?

Quantity: 4P

4 kg of mussels
1 bottle of blond beer
1 Klont butter
2 tbsp mustard
250 ml room
½ bone tarragon
1 large onion
1 small fennel
Pepper and salt

4 kg of mussels
1 bottle of blond beer
1 Klont butter
2 tbsp mustard
250 ml room
½ bone tarragon
1 large onion
1 small fennel
Pepper and salt
Preparation method

How do you make this?

Cut the onion and fennel into fine slices and let it stirring powerfully in the butter, extinguish with the beer, stir in the cream and the finely chopped tarragon, let the whole reduce the whole. Meanwhile, rinse your mussels in cold water, remove them that are broken and possibly stay open, add them to the pot, season well with salt and pepper, put lid on it, shake up so that sauce and garnish also comes on top, puts on high heat and now until they are open.

Serve immediately and finish each plate with some parsley. Serve fresh fries and mussels sauce or fresh mayonnaise. A fresh Witteke and you eat like a king! 🙂

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.