Ingredients

Title Value
1. Shell mussels 700 Column
2. Petiole celery 100 Column
3. Leek 100 Column
4. Carrot 100 Column
5. Bulb onions 70 Column
6. Light beer 350 Ml
7. Parsley (greens) 10 Column
8. Salt taste

Cooking

1 . Stage

Cut celery into pieces, peel the carrots and cut into circles. Add celery with carrots to the stewpan.

1. Stage. Cut celery into pieces, peel the carrots and cut into circles. Add celery with carrots to the stewpan.

2 . Stage

Add regular chopped rings and leeks.

1. Stage. Add regular chopped rings and leeks.

3 . Stage

Pour beer into the vegetables and simmer over low heat for 10 minutes. If necessary, salt.

1. Stage. Pour beer into the vegetables and simmer over low heat for 10 minutes. If necessary, salt.

4 . Stage

Wash the mussels well and add to the vegetables, cover and cook for 5-7 minutes or until all the mussels are opened. After shaking the stew pan, the broth will completely cover the upper mussels.

1. Stage. Wash the mussels well and add to the vegetables, cover and cook for 5-7 minutes or until all the mussels are opened. After shaking the stew pan, the broth will completely cover the upper mussels.

5 . Stage

Serve with vegetables watering the broth.

1. Stage. Serve with vegetables watering the broth.

6 . Stage

Bon Appetit!!!

7 . Stage

Belgian mussels in beer are very fragrant, tender, juicy and delicious. Any light beer is suitable for this dish, but you can also choose dark beer to your liking. Serve also with french fries and any sauce. Garnish with greens and rule with your favorite spices. If you like hot pepper then add some fresh hot pepper.