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.