Lindemans

Our recipes and cocktails

Mussels with Oude Geuze Cuvée René

Mussels with Oude Geuze Cuvée René

Method

  • Peel and roughly cut the onion.
  • Cut the celery into pieces and roughly chop the parsley.
  • Peel the carrots and cut into julienne.
  • Put half of the carrots with the onion and the parsley in a large saucepan and pour the Gueuze Cuvée René over it.
  • Season with pepper and bring to a boil.
  • Add the mussels and allow to cook for 2 minutes.
  • Give the pan with the mussels a good shake and let them cook for another 2 minutes.
  • Remove the pan from the heat and dish up the mussels into a large dish.
  • Take the mussels out of the shells, but keep a few aside for the garnish.
  • Sieve the cooking liquid and pour 3 dl of it into a saucepan.
  • Add the rest of the carrots, pour in the cream and bring to a boil.
  • Reduce for 2 minutes, add the mussels and allow it to warm through well without boiling.
  • Serve nice and hot.