How do I know if the mussels are fresh?

Fresh mussels have a closed shell and smell fresh from the sea. Mussels with an open shell should be discarded.

How can you store mussels?

You can store the mussels covered in the refrigerator for up to 2 days. You cannot freeze them in their shells, but you can if you remove them from the shells. Mussels can be reheated in their juice, in a dish at 120°C, not for too long and at high temperature, otherwise they become tough.

Mussels with beer and mustard cream sauce

Name: Mussels with beer and mustard cream sauce
Cook time: 20 min
Total time: 20 min
Yield: 4p
Ingredients: 4 kg mussels; 1 bottle of blonde beer; 1 knob of butter; 2 tbsp mustard; 250 ml cream; 0.5 bunch of tarragon; 1 large onion; 1 small fennel; Pepper and salt

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20min

•

Easy

Mussels in mustard cream sauce finished with tarragon. The briny flavor of the mussels combines perfectly with white beer.

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Ingredients

What do you need?

Quantity: 4p

4 kg mussels
1 bottle of blonde beer
1 knob of butter
2 tbsp mustard
250 ml cream
0.5 bunch of tarragon
1 large onion
1 small fennel
Pepper and salt

Preparation method

How do you make this?

Slice the onion and fennel into thin rings and sauté vigorously in the butter, deglaze with the beer, stir in the cream and finely chopped tarragon, and let the mixture reduce by half. Meanwhile, rinse your mussels in cold water, remove any that are broken or remain open, add them to the pot, season well with pepper and salt, put the lid on, shake vigorously so that the sauce and garnish also sit on top, set on high heat and cook briefly and vigorously until they open.

Serve immediately and finish each plate with some parsley. Serve with fresh fries and mussel sauce or fresh mayonnaise. A nice white beer on the side and you eat like a king! 😊

Tips

Test all your toppings, you will be amazed how many different flavors the mussel can get, and ambiance insured at the table! Do you have mussels left? Then remove them from the shell and save in the gravy. You can also impose them in vinegar or make mussel soup out of it!