Mussels


    Steamed mussels with beer, fennel, carrot, garlic and tarragon
    4 people
    2kg mussels
    3 shallots
    2 cloves garlic
    1 fennel
    ½ bunch thyme
    3 cups beer
    1 bunch tarragon
    20-30 g Butter

    Mussels cleaned in cold water and checked for life if they are open they knocked lightly on the table. If they are closing they are living, but if they remain open are the dead and should be discarded.
    Onion, fennel and garlic peeled and chop finely, place in a saucepan with a little butter.
    The vegetables sauté lightly with thyme, without getting color, add mussels and stir well around.
    Beer added,  a put the lid on and mussels steamed 4-5 minutes until they have opened.
    Those who have not opened up, are thrown out
    Pick and chop the tarragon, turn down the head on the pot with the mussels.
    Pour the mussels directly into a large serving bowl and serve right away.
    Server as a starter, with good bread as you can dip in the broth from the mussels.


    Photo Anders Schønnemann

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