Mussels with Orval beer and chicory

Ingredients (4 people)

4 kg jumbo mussels, washed

8 heads of chicory finely chopped (hard core removed)

2 large onions, finely chopped

2 bay leaves

Orval beer

10 cl fish fond

10 cl chicken bouillon

10 cl cream


pepper and salt



Fry the chicory and onion in butter. Add the Orval and bay leaf, then the fish fond, chicken bouillon and cream. Allow to reduce a bit. Season with salt and pepper.

Add the mussels and boil over high heat. Put a lid on the pan and toss the mussels constantly until they open.

Garnish with finely chopped chives.

Serve with French fries.

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