Recipe serves 2

2 kilo ‘super’ mussels

1 bottle Abbaye de Forest Blonde (33 cl)

1 bunch fresh parsley

2 shallots and 2 onions

1 sprig of thyme

1 bay leaf

2 garlic cloves

3 sticks of celery

3 carrots

250g white mushrooms

2 tomatoes

125ml rouille sauce

250ml fresh cream, 30% fat content

60g chorizo, sliced

75g butter

Pepper and salt

Prepare the ingredients

Slice the shallots and onions.

Prepare a ‘bouquet garni’ with the parsley, celery, thyme and bay leaf.

Finely dice the carrots, mushrooms and celery. Place to one side.

Prepare the previously peeled and de-seeded tomatoes in the same way and reserve.

Clean the mussels and rinse in cold water.

Prepare the sauce

Melt a knob of butter in a casserole, add the garlic and sliced chorizo. Add the fresh cream and the rouille.
Season to taste.
Stir and allow to simmer for 10 minutes.

Sieve and reserve.

Boil the mussels

Add a knob of butter to the mussel casserole and melt at a high setting.

Add the shallots, onions and carrots.
Before the vegetables take on colour, add the bouquet garni and pour over the Abbaye de Forest.

Place the mussels in the casserole and cover for 2 minutes.

Remove lid, pour over the sauce and add the mushrooms and diced tomato. Season to taste.

Stir and replace the lid.
Allow to simmer for 8 minutes, stirring from time to time.

Remove the bouquet garni.

Serve immediately with fries and an Abbaye de Forest. Enjoy!

Recipe by Benoît Vanden Eynde of “Resto Ephémère”

Feel free to use our Beer Pairing recipes for your own menu.
We are sure that your clients will be pleased.