Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg blue or black mussels
- 20 dkg butter
- 3 tablespoons olive oil
- 3 dl wheat beer
- 1 small onion
- 4 cloves garlic
- 1 lemon
- Fresh parsley
- Chives
- Salt
- Pepper
- 2 pcs sourdough baguette, halved
IF YOU'D PREPARE IT DIFFERENTLY
- White wine
- Dry sparkling wine
- Cider
INSTRUCTIONS
- 1Wash the mussels thoroughly; discard any that are open.
- 2Take the butter out to room temperature to soften, and finely chop the herbs and garlic.
- 3Mix the herbs into three-quarters of the softened butter, season lightly with salt and pepper.
- 4Sauté the finely chopped onion and garlic in a mixture of a little olive oil and butter, then pour in the wheat beer and boil for two to three minutes.
- 5Then add the mussels and boil them covered over high heat for 3 minutes until they all open. Discard any mussels that remain closed after cooking.
- 6Toast the baguettes and spread them with the herb butter.
- 7Season the steamed mussels with salt, pepper, and lemon juice as needed, and add a good knob of herb butter.
- 8Serve fresh and warm, with the baguette.
Tip
It can also be prepared with white wine, dry sparkling wine, or cider instead of beer. If intended as an appetizer, 25 dkg of mussels per person is sufficient; if for a main course, count on at least 50-60 dkg per person.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!