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Belgian beer mussels

olivemagazine
  • 30 minutes
  • Serves 2

INGREDIENTS

90 g

Bacon lardons, smoked

1 kg

Mussels

3

Bay leaves

1

Carrot

1

Fennel 1/2, bulb

1

Onion 1, large

3

sprigs Thyme

1 tbsp

English mustard powder

1 tsp

Sugar

2 tbsp

Malt vinegar

1 tbsp

Olive oil

1

Fries and/or crusty bread to serve

100 milliliters

Double cream

1

Blonde/golden trappist or belgian beer