- 15kg mussels
- 5 bottles of stout
- 4 bunches of flat-leaved parsley, finely chopped
- 3 finely chopped shallots
- 1,5kg Private Reserve 11x11 skin on
Pour the stout into a large, preferably thin-bottomed pan, on a high heat. As soon as the stout boils, add the mussels.
Shake the pan during cooking three times for about 2 minutes until all the mussels are open.
Serve the mussels in a mussel pan with accompanying sauces and salad.
Fry the Private Reserve 11x11 skin on for 3½ to 4½ minutes at 175°C. Serve with the mussels.