Portions 2
Degree of difficulty Medium
Time 40 min

Mussels soup with beer

What is really good, very simple, always impressive, and works just as well on a summer day as on a Friday evening in November? Mussels! Lars Erik Vesterdal cooks mussels from Fosen in beer from Frøya, with fresh vegetables from Frosta and a couple of (almost) secret ingredients.

Mussels soup with beer

Approach

  1. 1

    Start by cutting the onion and carrots into small cubes. Heat a frying pan and sauté them until softened and glossy in oil and plenty of butter.

  2. 2

    Wash and clean the mussels thoroughly under cold running water. Add the mussels to the onion and carrots, stir briefly, and steam for 3 minutes. Add the beer and steam for another 3–4 minutes. Cut the zucchini and add it together with the cream. Let it simmer for 1 minute, until all the shells have opened.

  3. 3

    Transfer the mussels to a bowl, and blend the remaining soup with a hand blender. Season with salt, pepper, and a little lemon. Pour the foamy soup over the mussels and garnish generously with herbs.

Ingredients

  • 1 kg Mussels from Fosen
  • 3.3 dl Beer from Frøya
  • 2 dl Cream from Røros
  • 1 ss Oil
  • 2 ss Butter
  • 1 stk Yellow onion
  • 2 stk Carrots
  • 0.5 stk Zucchini
  • 1 ss Lemon
  • 1 ts Salt and pepper
  • 2 ss Parsely

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