Steamed Limfjord Mussels with Local Beer and Parsley

S5 with Claus MeyerEPISODE 11


  • Clean the mussels and check that they are alive: If they are open, lightly wrap them against the tabletop. If they close they are alive, but if they stay open they’re 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.