Le moules sont arrivées, and so does some luvverly dark beer to boot. We are going to be trying this one out. Several times.


  • 3 kg mussels
  • 1 thick onion
  • 1 leek (only the white)
  • 100 g celery
  • 1 carrot
  • 1 bunch flat-leaf parsley
  • 50 g butter
  • 1 sprig fresh thyme
  • 2 small laurel leaves
  • 1 bottle of dark beer 33 cl (Christmas beer)
  • 100 ml sour cream)
  • Pepper and salt


  1. Wash and clean the mussels well. Cut the onion into cubes.
    Cut the leek, celery and carrot into 4 cm long pieces, then into 2 mm fine strips. Coarsely chop the parsley.
  2. Sauté the butter with the onions in a large enough casserole until they are translucent. Add the vegetables, thyme and laurel leaves, stirring. Add the mussels, cover the pot with a lid and put it on the highest heat. Keep moving the pot back and forth (shaking) so that the mussels open. 
  3. Now add the beer to the mussels and immediately cover the pot again. After 3 - 4 minutes, add the sour cream. Season with pepper. Leave to simmer on a low heat for another 3-4 minutes, sprinkle with parsley and add salt to taste if necessary. Serve hot immediately, preferably with rice or fries. A cool beer goes well with this.
Recipe : Tony Tintinger

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