Mussels with beer and mustard cream sauce

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20min

•

Easy

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

Mussels in mustard cream sauce finished with tarragon. The salty taste 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

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 fine 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, cover with a lid, shake vigorously so that the sauce and garnish also sit on top, set on high heat, and cook briefly and vigorously until they are 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! 😊

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