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Mussels in beer, apple cider and fennel

Mussels in beer, apple cider and fennel

  • 1 kg mussels

  • 2 shallots

  • 2 cloves garlic

  • 1 fennel

  • 15 g of butter

  • ½ bunch thyme

  • 1 bunch parsley

  • 1 cup apple cider

  • 1 beer

  • 2½ dl double cream

  • salt and freshly ground pepper

Method:

Clean the mussels by scrubbing them thoroughly under cold water and remove the beard. Discard any mussels away that does not close by a light bank against the tabletop and those whose shells are broken. Peel and chop the onions, garlic and fennel roughly, and put them in a pot with a little butter. Saute the vegetables slightly, add the mussels and stir well. Add the spices, apple cider and beer to the mussels, cover and steam the mussels for 4-5 min., until they have opened up. Discard mussels that have not opened. Sift the stock into another saucepan and boil it up with cream - reduce to taste. Keep meanwhile mussels aside in the pan with the lid on.

Serve mussels with the hot broth and sprinkle fresh chopped parsley on top. Serve eventually with butter fried breads.

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