Mussels with beer head

  • Main course
  • 4 Persons
  • 30 min


  • 4 kg washed mussels, remove broken ones.
  • 1 fennel root
  • 2 onions
  • 2 lumps of butter
  • Freshly grinded black pepper
  • A big cooking pot
  • French loaf with herb butter

1 bottle La Trappe Dubbel (7%)

More about La Trappe Dubbel (7%)


  • Cut the fennel in thin slices and peel the onions and cut them in thin rings.
  • Add half a bottle of Trappist and the mussels, cook these with the lid on the pot.
  • When the mussels have opened, shake them and add the rest of the Trappist.
  • Season with pepper and add a lump of butter.
  • Heat the mussels a little longer and serve them warm with French loaf and herb butter.
  • Have a deliciously cooled glass of La Trappe Trappist with the mussels. Enjoy your meal.

Recipe from Will Wittens