Jenlain beer mussels

6 persons)

Preparation: 20 minutes.

Cooking: 30 minutes

Ingredients  :

• 1 kg 500 of mussels (preferably bouchot).

• 1/2 teaspoon of coarse salt.

• Freshly ground pepper.

• 1 large onion.

• 2 shallots (preferably gray).

• 2 tablespoons of olive oil.

• 1 sprig of thyme.

• 3 bay leaves.

• 2 cloves.

• 3 cloves of garlic.

• 1/2 bottle of Janlain beer.

• 20 grams of butter (optional).

Preperation:

Peel and cut the onion and shallots apart, brown the onion in olive oil, after a color setting, add the shallots, pour in the Jenlain and let the alcohol from the beer evaporate for 5 minutes During this time, clean the mussels and add them. Season with salt and pepper, finely chop the garlic; stir in the thyme, bay leaf and cloves; cover and let mussels open, stirring occasionally. Do not cook too long to avoid hardening of the molds. Remove from the heat and add the chopped parsley. Before serving, add the butter to give a little nutty taste. Serve with fresh but not iced Jenlain beer.