Steamed Limfjord Mussels with Local Beer and Parsley

INGREDIENTS:

Number of servings

Serves 6

List of ingredients

2 kg Limfjord mussels

3 shallots

2 cloves of garlic

1 leek (just the white part)

½ bunch of thyme

1 dl cider

3 dl beer

1dl whipping cream

½ bunch parsley

Butter

PREPARATION:

• Clean the mussels and check that they are alive: If they are open, lightly tap them against the tabletop. If they close they are alive, but if they stay open they are dead and should be tossed out.

• Peel the onion and garlic and clean the leek. Slice the vegetables finely and put them in a pot with a little butter.

• Saute them with thyme but not too long or the vegetables lose their color. Add the mussels and stir well.

• Add the cider and beer, put a lid on the pot and let the mussels steam for 4-5 minutes until they open. Those that don’t open must also be tossed out.

• Strain off the mussel broth and boil it with cream (about 5 minutes). Put the mussels aside in the pot with the lid on.

• Chop the parsley coarsely, add the mussel bouillon and season to taste with salt, pepper and if you like a little fresh beer. Pour the bouillon over the mussels and serve them with fresh whole-grained bread.