What would you like to cook?
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Brush the mussels under cold water. (NB, opened mussels will close up again when rinsed). Discard open mussels, these are inedible. Chop the onion. Heat the oil in a wide-bottomed pan and sauté the onions.
Pour in the beer and stock, bring to the boil. Add the mussels, cover and sauté over a high heat, shaking the pan until they open. Discard unopened ones. Remove the mussels with a slotted spoon.
Reduce the stock to half the amount. Add the mustard and cream, bring to the boil, season. Chop the herbs, add to the pan, return the mussels to the sauce, gently heat, serve immediately.
|Serve with:||Brown bread.|
Cutting and chopping herbs
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
This cookbook already exists.
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?