Ingrediënts Wild Mill (triple beer) mussel pot
2000 grams of Mussels
500 grams of Mussel vegetables
330 ml Wild Mill triple beer
200 ml Cooking cream
175 grams Smoked bacon cubes
100 grams of Chorizo
20 grams of Butter
2 stalks of Leeks
2 stalks Celery
2 Red pepper
1 Bunch of flat-leaf parsley
Prepare all ingredients for the Wild Mill (triple beer) mussel pot. Prepare the barbecue with a direct zone with a temperature of 160 gr. C. Place the Dutch oven without a lid on the barbecue so that it can get hot right away.
For the mussel vegetables, wash the leek and celery under cold running water. Cut the leek into thin rings. Scrape the convex side of the celery with a vegetable peeler, so that there are no more threads on the stems, then cut the celery into thin slices. Cut the onion into thin half rings. Remove the seeds from the red pepper and cut it into long thin slices. Finely chop the flat-leaf parsley without stems.
Rinse the mussels under cold running water. Remove any mussel beards present. Check the mussels for freshness. Always discard damaged, cracked or broken mussels. Also remove the mussels that do not close after tapping them lightly.
Cut the chorizo sausage into thin slices.
When the barbecue with the Dutch oven is at the right temperature, bake the smoked bacon cubes together with the chorizo slices in the Dutch oven until they are golden brown and crispy. Remove this from the Dutch oven with a slotted spoon and let it drain on a kitchen paper.
Now melt the butter with the smoked bacon cubes and chorizo slices. When the butter has melted and starts to brown add the freshly cut mussel vegetables. Stir fry the mussel vegetables and let it simmer for a few minutes. Remove the mussel vegetables from the Dutch oven and keep it in a bowl.
Spoon the mussels in the Dutch oven and carefully pour the Wild Mill triple beer with the mussels in the Dutch oven. Close the lid of the Dutch oven. Close the lid of the barbecue and let the Wild Mill mussel pot cook for 10 minutes until all the mussels are open.
Leave the barbecue closed for about 3 minutes. Then spoon the mussels with a skimmer and close the barbecue again for 3 minutes. The mussels will open nicely due to the steam from the Wild Mill in the Dutch oven. Be careful when opening the lid of the Dutch oven as the hot steam escapes opening it.
After 10 minutes, remove the Wild Mill mussels from the Dutch oven. Scoop them into a colander with a skimmer and collect any cooking liquid.
Put the mussel vegetables and the baked smoked bacon cubes with chorizo back in the Dutch oven. Pour the cooking cream into the Dutch oven. Bring all this to a boil. Pour the cooking liquid that may have been collected from the Wild Mill mussels in the Dutch oven, top.
As soon as all this starts boiling, immediately put the Wild Mill mussels in the Dutch oven. Turn the Wild Mill mussel pot over a few times so that everything is well distributed.
Serve the Wild Mill mussel pot with freshly baked beer bread together with a delicious cold glass of Wild Mill triple. Don’t forget to dip your bread in the Wild Mill triple sauce.
Have fun barbecuing.