Lambic Shallot Mussels

Name: Lambic Shallot Mussels
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Cuisine: Belgisch - Pajottenland
Ingredients: 2 kg Fresh mussels; 4, finely sliced Shallots; 35 g Butter; 250 ml Lambic beer; 80 ml Vegetable stock; 3 tbsp, chopped Parsley; to taste Black pepper

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The fruity, lightly sour notes of lambic give these mussels a very Belgian identity, especially when balanced with plenty of soft shallot and a little butter.

Serves: 4 people

Preparation time: 15 min

Ingredients

Fresh mussels – 2 kg
Shallots – 4, finely sliced
Butter – 35 g
Lambic beer – 250 ml
Vegetable stock – 80 ml
Parsley – 3 tbsp, chopped
Black pepper – to taste

Method

STEP 1
Clean the mussels well and let them drain. Cook the shallots gently in the butter for 4 minutes in a large pot until they are soft and sweet.
STEP 2
Pour in the lambic and stock and bring the liquid to a boil. Let it bubble for 1 minute so the beer foams down slightly and the sourness mellows.
STEP 3
Add the mussels, cover and steam for 4 to 5 minutes, shaking the pot once or twice as the shells open.
STEP 4
Taste the broth. If the beer has made it very sharp, let the pan stand uncovered for 30 seconds so the flavours settle slightly before finishing.
STEP 5
Add the parsley and black pepper, stir and serve immediately with bread to soak up the broth.