• 1.5 kg Mussels
  • 1 Medium Onion
  • 1 Medium Carrot
  • 1 Piece Stalk Celery
  • 2 Cloves Garlic
  • 1 Tomato Diced
  • 500 ml Beer
  • 1 Bunch Parsley Chopped

Mussels:

Dice carrots, celery, onions and garlic and gently sautee in butter, add beer and mussels. Cover and steam 8 minutes.

Serving:

Serve only opened mussels, as mussels that are still closed may not be safe to eat, top with diced tomatoes, chopped parsley, and melted butter.

Enjoy!