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Mussels with spelt beer and crème fraîche
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Mussels with spelt beer and crème fraîche

Door By Dick Pieter Arkenbout, chef at the 'De Vluchthaven' brasserie in Bruinisse

4 persons

Mussels with spelt beer and crème fraîche

Directions for mussels with spelt beer and crème fraîche

  1. 1. In a thin-based saucepan, bring the spelt beer (or wheat beer) to the boil. As soon as the beer comes to the boil, add the mussels.

  2. 2. Toss the mussels three times (approximately 2 minutes each time) until all the mussels have opened. Remove the mussels with a slotted spoon and place in a covered dish.

  3. 3. Add the shallots and fresh red chilli to the cooking liquid with beer and reduce by two-thirds. Add the crème fraîche and boil again until reduced by half. If the mussels are extremely fresh and still contain a lot of seawater, the liquid might need to be thickened with a liaison, as it might become too salty during the reduction process. When using a liaison, be careful when heating so as not to scramble the egg yolks. When the sauce is thick enough, add the parsley and then the mussels. Heat through briefly, toss the mussels a few more times and serve!


  • 4 kg Premier mussels
  • 2 bottles of spelt beer (or wheat beer)
  • 2 shallots, finely chopped
  • 1 fresh red chilli
  • 200 ml crème fraîche
  • 1 bunch of flat leaf parsley, finely chopped
  • Optional: a liaison of 2 egg yolks, 3 tablespoons crème fraîche and 2 tablespoons warm liquid of the cooked mussels