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Danish Mussels

Ingredients
- 1 kg Danish rope-grown mussels
- 1 large onion coarsely chopped
- 1 clove garlic finely chopped
- 1/2 stalk celery
- Fresh rosemary
- Fresh thyme
- Brown beer
- 2 tbsp olive oil
- Salted butter
- Salt
- Pepper
Instructions
- Finely chop the onion, garlic, and celery, then sauté them in olive oil until the onion and garlic turn translucent and the celery softens.
- Add the mussels and deglaze with a splash of beer.
- Add the finely chopped herbs and bring everything to a boil. This only takes a few minutes since rope-grown mussels have thin shells and cook quickly.
- Add a knob of salted butter and shake the mussels to coat them.
- Return the pan to the heat and let the mussels come back to a boil.
- Continue shaking and cooking until all the shells have opened.
- Because rope-grown mussels have thinner shells, they may break more easily when shaken, but this does not affect their flavor.
- The cooking liquid is delicious, so don’t forget to enjoy it with sourdough or baguette. The rest of the beer pairs perfectly with the dish.