Bavarian Mussels with Wheat Beer and Parsley

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Wheat beer gives the broth a malty softness that suits mussels surprisingly well, especially when finished with plenty of parsley and onion.

Serves: 6 people

Preparation time: 180 min

Ingredients

• Fresh mussels – 1.8 kg
• Onion – 1 large, finely sliced
• Butter – 35 g
• Wheat beer – 300 ml
• Garlic – 2 cloves, sliced
• Parsley – 3 tbsp, chopped
• Lemon juice – 1 tbsp
• Black pepper – to taste

Method

STEP 1
Wash and inspect the mussels carefully. If there is a lot of grit, rinse them twice rather than soaking them in water.
STEP 2
Cook the onion slowly in the butter until it turns soft and sweet. Add the garlic only briefly so it stays mild.
STEP 3
Pour in the wheat beer and bring it up to a simmer. Add the mussels, cover and cook until all but a few have opened.
STEP 4
Finish with parsley, lemon juice and black pepper. Give the pot a good toss and serve before the beer broth loses its foam and freshness.