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  • Steamed Limfjord mussels with local beer and parsley
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    By Claus Meyer

    Steamed Limfjord mussels with local beer and parsley

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    Servings: 6

    PREPARATION:

    • 1

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

    • 2

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

    • 3

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

    • 4

      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.

    • 5

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

    • 6

      Chop the parsley coursely, 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.

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  • Servings: 6

    PREPARATION:

    • 1

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

    • 2

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

    • 3

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

    • 4

      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.

    • 5

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

    • 6

      Chop the parsley coursely, 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.

    Print Friendly
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