Mussels with white beerIngredients (1 person):
- 4 kg mussels
- 2 fennel roots
- 50 g butter
- 2 leeks, in rings
- 1 bottle of white beer (300 ml)
Preparing step by step:
- Check the mussels: throw away shells that are broken or that do not close after a firm tap. Cut the fennel into slices, keeping the fennel leaves separate.
- Melt the butter in a large, high-sided pan. Fry the leek and fennel for 2 minutes. Pour the beer into the pan. Place the mussels on the vegetables and grind a generous quantity of pepper over them. Boil the mussels covered for 6-8 minutes, or until all of the shells are open.
- Serve the mussels in the broth and use the fennel heads that you have kept separate as a garnish.Tip Delicious with home-made French fries and mayonnaise.