After a long day working at sea, good, nutritious food is essential. This mussel dish is not only rich in flavour, but also in energy – exactly what you need after hours in the fresh sea air. With fresh vegetables, a hint of herbs and a dash of beer, you can whip up a meal that gives you strength and brings people together in no time. Ideal for sharing with the crew. Serve with crusty bread and enjoy a well-deserved moment of rest. Because good food is also a form of safe working.
baguette
mussels
parsley
Rinse and check the mussels. Discard any mussels that do not close when tapped, as well as any damaged ones.
Clean and finely chop the garlic, clean the onion and cut into half rings, together with the leek, celery and carrot.
Heat the olive oil and butter in a large deep pan. Add the onion, garlic, carrot, celery, leek and bell pepper. Fry over medium heat until the vegetables are soft, about 5 minutes.
Sprinkle the paprika, thyme, bay leaf and (optional) chilli flakes over the vegetables. Stir well, add the mussels to the pan and stir to ensure they are well coated with the vegetables and herbs. Deglaze with the beer.
Bring to the boil. Cover the pan and steam the mussels over high heat until they open, about 5 to 7 minutes. Stir the pan gently halfway through, so that the mussels cook evenly. Discard any mussels that remain closed after cooking.
Cut the baguette into slices and brush them lightly with olive oil. Grill the bread in a dry frying pan or under the grill until golden brown and crispy. Rub the slices with the cut garlic immediately after grilling.
Spoon the mussels and vegetables into deep plates or a large dish. Pour a little of the tasty cooking liquid over them. Sprinkle with the finely chopped parsley. Serve with the crusty bread for dipping in the liquid.
After a long day working at sea, good, nutritious food is essential. This mussel dish is not only rich in flavour, but also in energy – exactly what you need after hours in the fresh sea air. With fresh vegetables, a hint of herbs and a dash of beer, you can whip up a meal that gives you strength and brings people together in no time. Ideal for sharing with the crew. Serve with crusty bread and enjoy a well-deserved moment of rest. Because good food is also a form of safe working.
Rinse and check the mussels. Discard any mussels that do not close when tapped, as well as any damaged ones.
Clean and finely chop the garlic, clean the onion and cut into half rings, together with the leek, celery and carrot.
Heat the olive oil and butter in a large deep pan. Add the onion, garlic, carrot, celery, leek and bell pepper. Fry over medium heat until the vegetables are soft, about 5 minutes.
Sprinkle the paprika, thyme, bay leaf and (optional) chilli flakes over the vegetables. Stir well, add the mussels to the pan and stir to ensure they are well coated with the vegetables and herbs. Deglaze with the beer.
Bring to the boil. Cover the pan and steam the mussels over high heat until they open, about 5 to 7 minutes. Stir the pan gently halfway through, so that the mussels cook evenly. Discard any mussels that remain closed after cooking.
Cut the baguette into slices and brush them lightly with olive oil. Grill the bread in a dry frying pan or under the grill until golden brown and crispy. Rub the slices with the cut garlic immediately after grilling.
Spoon the mussels and vegetables into deep plates or a large dish. Pour a little of the tasty cooking liquid over them. Sprinkle with the finely chopped parsley. Serve with the crusty bread for dipping in the liquid.