Preparation
- Scrub the mussels under cold water, pull off the beards and discard any open ones that do not close.
- Melt the butter in a large pan and sweat the leek, onion, celery, garlic, bay leaves, thyme and rosemary in it.
- Add the mussels, pour in the beer, and season with salt and pepper. Cover and boil vigorously for 6 to 8 minutes until the shells have opened; discard any that stay closed.
- Lift the mussels into a large bowl with a slotted spoon.
- Reduce the broth with the cream and season to taste. Remove the herb sprigs and bay leaves.
- Pour the broth over the mussels, sprinkle with parsley and serve with dark bread.
Drink with it
Wheat beer · excellent match
Belgian witbier, cold
Coriander and orange peel act like a squeeze of citrus on the mussels, and the fizz carries the cream in the broth.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · excellent match
Pils or Kölsch, cold
The same beer as in the pot: freshness and light bitterness cut through the butter and cream.
Pils or Helles: What's the Difference?White wine · excellent match
Muscadet or dry Riesling
High acidity and salty minerality suit the taste of the sea and cut through the cream.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Crémant brut
Fine bubbles and freshness cleanse the palate after the buttery, creamy broth.
Sparkling wine, Champagne, and Prosecco: what's the difference?