Mussels in wheat beer stock

Name: Mussels in wheat beer stock
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 kg Mussels; 4 Onions; 2 Garlic cloves; 1 rod Leeks; 1 collar Parsley; 2 TABLESPOONS Butter; 1 bottle (à 500 ml) light wheat beer; 7-10 Tbsp salt and pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

The "cutlery" is already included: Simply use an empty shell as tongs to grasp the mussel meat

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 kg Mussels
4 Onions
2 Garlic cloves
1 rod Leeks
1 collar Parsley
2 TABLESPOONS Butter
1 bottle (à 500 ml) light wheat beer
7-10 Tbsp salt and pepper

Directions

1
Brush the mussels vigorously under cold running water, sorting out damaged and open ones. Remove the hard threads ("beard") with a small knife and scrape off lime deposits etc. Peel and finely dice the onions and garlic. Clean, wash and cut the leek into thin rings. Wash the parsley, pluck off the leaves and chop them coarsely.
2
Heat butter in a large pot. Sauté onions, garlic and leek in it until transparent. Stir in parsley. Deglaze with beer and bring to the boil. Season with salt and pepper.
3
Add mussels and simmer covered for about 10 minutes until they have opened. Remove closed mussels. Serve mussels. Bread tastes good with them.