Mussels with beer
Instructions
Clean the mussels, spazzolandole with energy under running water to remove all deposits.
You heat the oil in a saucepan.
Prepare a very fine chopped onions, celery and bay leaf and saute in hot oil.
Add the mussels, soaked with beer, add salt and pepper and cook over lively flame until the valves are open.
At this point remove the mussels from the soup, empty liberatele from valve (if any were left the clam shell, rimettetevelo, removing a valve) and allineatele in a pan.
Pass the soup through a cheesecloth, collecting it in a small saucepan; Add the cream, mustard and parsley and cook for a few minutes on low heat, stirring.
Pour the sauce over the mussels and bake in moderate heat for 10 minutes.
Baked and served hot, carrying the Pan directly on the table.
