COOKED MUSSELS IN FISH STOCK WITH BEER » COOKED MUSSELS IN FISH STOCK WITH BEER (4 persons) Print recipe Back to recipes |
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Ingredients |
| 1 jar Larco fish stock (190 ml) 4 dl beer 1 onion, chopped fine 1 leaf laurel 4 cloves garlic (cut into pieces) 4 sprigs parsley (chopped) 400 gram blanched celery (chopped) 16 pieces peppercorn (crushed) 2 packets mussels (à 2 kg) 600 gram roseval potatoes 200 gram mayonnaise mustard pepper and salt olive oil |
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| Preparation | |
| 1. Put all ingredients ready. 2. Cut the potatoes into 4 pieces and wash them. Put the potatoes in a baking tray and sprinkle with olive oil, pepper and salt. Put the baking tray about ¾ hour in a pre-heated oven on 200˚C. 3. Put the fish stock, beer, onion, laurel, garlic, parsley, blanched celery and peppercorn in a big pan and bring to the boil. Wash the mussels and add to the rest and bring to the boil again. Boil the whole for a few minutes, shake the pan a few times so the whole is mingled properly (the mussels are ready when they are opened up). 4. Stir the mayonnaise together with the mustard (amount to your own taste) and some mussel pot liquor to a smooth sauce. 5. Serve the mussels into soup plates, serve the potatoes and mayonnaise separately. Serve a fresh green salad on the side. (The potatoes can be replaced by French fries.) |
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