Ingredients:
2 kilos mussels, cleaned
1 leek, thinly sliced
1/2 fennel bulb, chopped
4 shallots, thinly sliced
1 celery stalk, chopped
1/2 tsp pepper
3 or 4 saffron threads
2 tbsp butter
2 tbsp fresh basil, chopped
2 large tomatoes, chopped
2 cups Belgian beer
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Preparation:
Saute the leek, fennel, celery, shallots, pepper and saffron in the butter until the vegetables begin to soften. Add the mussels, cover and cook on high flame for 5 minutes. Stir the mussels and add the basil, beer and tomatoes, then cover and cook for another 3 minutes. Ladle the mussels into bowls with the cooking liquid.
Serve with crisp french fries
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