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Categories:
mussels olive oil onion garlic blonde beer vegetable bouillon cubes mustard cream light cream dill parsley salt cornflour
Viewed: 13 - Published at: 8 years agoIngredients
- 2 kg mussels, scrubbed and beards removed
- 1 tablespoon olive oil
- 1 onion, chopped finely
- 3 garlic cloves, crushed
- 200 ml blonde beer
- 1 12 vegetable bouillon cubes
- 3 teaspoons a l'ancienne mustard
- 180 ml double cream
- 125 ml light cream (can use all low fat if you wish)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- salt and pepper (to season)
- 3 teaspoons cornflour, mixed with a little water
Method
- In a large pan bring enough water to the boil for the mussels, add mussels, cover, cook for approx 5 Min's until mussels open, discard any that don't, Drain and set to one side.
- Clean pan.
- Heat oil in same large pan, add onion and garlic, cook until onion softens, add beer, stock, mustard, creams and herbs, stir to combine.
- Bring to the boil and lower heat, add cornflour and stir until sauce thickens slightly.
- Return mussels to the pan, stir to coat in sauce and cook until heated through.
- Serve with hot crusty bread to soak up the sauce.
