Beer Recipes » Starters » Panaché of shellfish with Chimay Triple or Blue
Ingredients:
600 gr (21 oz.) of mussels
400 gr (14 oz.) of whelks
600 gr (21 oz.) of cockles
60 gr (2 oz.) of butter
20 cl (7 fl.oz.) of Chimay Blue or Triple
2 sticks of celery
2 onions
2 tablespoons of parsley
1 sprig of thyme
1 bay leaf
600 gr (21 oz.) of mussels
400 gr (14 oz.) of whelks
600 gr (21 oz.) of cockles
60 gr (2 oz.) of butter
20 cl (7 fl.oz.) of Chimay Blue or Triple
2 sticks of celery
2 onions
2 tablespoons of parsley
1 sprig of thyme
1 bay leaf
Preparation:
Wash the shellfish.
Cut the celery into slices. Sweat the onions, celery and chopped parsley in butter (do not allow to brown), add the thyme, the bay leaf and then the whelks; add the Chimay beer then cover and cook for 10 minutes; add salt and pepper.
Next add the mussels and the cockles and continue cooking for a further 10 minutes, keeping the cover on.
Wash the shellfish.
Cut the celery into slices. Sweat the onions, celery and chopped parsley in butter (do not allow to brown), add the thyme, the bay leaf and then the whelks; add the Chimay beer then cover and cook for 10 minutes; add salt and pepper.
Next add the mussels and the cockles and continue cooking for a further 10 minutes, keeping the cover on.
Preparation Time: 15 min
Cooking Time: 35 min
Source: http://www.chimay.com
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