Mussel casserole with old-fashioned mustard sauce

Table of Contents


  • 1 kg of mussels cleaned of barbs, etc.
  • 4 leeks (the white part and a little green)
  • 1/2 glass of beer
  • The lemon juice of 1
  • Chopped parsley
  • Freshly ground pepper
  • 2 tablespoons of old mustard (the one from the grains)
  • 3 tablespoons of extra virgin olive oil
  • The broth released by the mussels (strained)
  • Sal Island

These mussels are widely eaten in the northern part of France and especially in Belgium. Of course: accompany with a good cold beer (for the children juice) as they accompany it there, although with a glass of wine they are spectacular. In the original recipe, the leek is poached in butter and, certainly, mussels, leek and butter go perfectly together. But to give them a more Mediterranean touch, I have added virgin olive oil, healthier and more ours. Of course, if you do not feel remorse, add even a tablespoon of butter.


1. Put the clean mussels in a covered casserole. Simply put a little water in the bottom of the pan (or wine), cover them and they will open in nothing (remove those that have not opened after 5 minutes). We reserve covered so that they do not get cold.

2. In another frying pan, put the oil together with the washed and finely chopped leeks and fry for 5 minutes over medium heat (you can add a tablespoon of butter: it gives it a flavor, although they are more calories, of course…). When they are transparent Add the rest of the ingredients, that is, the beer, the lemon juice, the mustard, the chopped prejil and the broth that the strained mussels have released.

3. Season and stir with a wooden spoon so that everything binds. We hope it evaporates the alcohol and reduces a little; rectify the seasoning and pour over the mussels. We were immediately served with a good bread to accompany and dip in the sauce.

Image: connoisseurs

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