Cologne-style mussels

Total time: 30m
Preparation Time: 30m

For 2 portions

Nutritional Information

Contains 360 Kcal


  • Mussels
  • 1 tbsp rapeseed oil
  • 1 onions
  • 1 kg mussels (moules)
  • Stock
  • 1 dl light beer
  • 0.5 dl vegetable bouillon
  • Sauce
  • 2 tbsp coarse-grain mustard
  • 1 dl full cream
  • a little pepper
  • 0.5 bunch chervil
  • 0.5 bunch dill

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  • Mussels

    Brush the mussels under cold water. (NB, opened mussels will close up again when rinsed). Discard open mussels, these are inedible. Chop the onion. Heat the oil in a wide-bottomed pan and sauté the onions.
  • Stock

    Pour in the beer and stock, bring to the boil. Add the mussels, cover and sauté over a high heat, shaking the pan until they open. Discard unopened ones. Remove the mussels with a slotted spoon.
  • Sauce

    Reduce the stock to half the amount. Add the mustard and cream, bring to the boil, season. Chop the herbs, add to the pan, return the mussels to the sauce, gently heat, serve immediately.
  • Serve with:

    Brown bread.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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