Instead of using white wine to make your mussels, why not use beer instead? Try this delicious recipe for mussels marinated in beer with mashed potato and sweet potato crisps.
Mussels marinated in beer with mashed potato and sweet potato crisps
- 120g potatoes
- 1,6kg mussels
- salt and freshly ground black
- pepper, to taste
- 100ml olive oil
- ½ onion, peeled and sliced
- 4 – 5 garlic cloves, peeled and chopped
- small handful fresh thyme, chopped
- 40ml paprika powder
- 200ml blonde beer
- 80ml (1/3 cup) honey
- 240ml fresh cream
- 120g salted butter
- small handful fresh parsley, chopped
- oil, to deep-fry
- sweet potato crisps, to serve
- edible flowers, to garnish
Boil the potatoes in water in a pot over high heat, 30 minutes. Remove from pot and peel.
Remove the mussels from their shells, clean and season. Heat a pan over medium-high heat, add the olive oil and sauté the mussels, about 3 – 4 minutes. Add the onion, garlic, thyme and paprika, cover and let it simmer, 3 – 4 minutes.
Deglaze the pan with the beer and allow it to simmer for a further 5 – 6 minutes. Stir in the honey, 120ml of the cream and 60g of the butter and remove from heat. Sprinkle over the parsley.
Use a vegetable mill or potato ricer to crush the boiled potatoes, season and stir in the remaining cream and butter.
Place the mussels back in their shells and top with the creamy beer sauce. Serve with some mashed potato and the sweet potato crisps. Garnish with edible flowers.