Back to suggestions

Cooked mussels with lettuce

  • 10 servings
  • 10 to 20 minutes
View products

Ingredients

  • 15kg mussels
  • 5 bottles of stout
  • 4 bunches of flat-leaved parsley, finely chopped
  • 3 finely chopped shallots
  • 1,5kg Private Reserve 11x11 skin on

Preparations

Pour the stout into a large, preferably thin-bottomed pan, on a high heat. As soon as the stout boils, add the mussels. Shake the pan during cooking three times for about 2 minutes until all the mussels are open.

Serve the mussels in a mussel pan with accompanying sauces and salad.
Fry the Private Reserve 11x11 skin on for 3½ to 4½ minutes at 175°C. Serve with the mussels.

View products