Ingredients:
Preparation method:
Place the mussels in a colander or bowl. You can discard the water in the container. Remove any broken shells. The mussels are now ready for cooking.
Heat the butter in a large (mussel) pan over medium heat and add half of the garlic, onion, celery, and leek. Cook for 2 minutes, until they are soft but not browned.
Add half of the mussels, followed by the beer, and grind some pepper over them. Turn the heat to high and cover the pan with a lid.
Steam the mussels for 2 to 4 minutes, checking occasionally if the shells have opened. Gently stir or shake the pan. Once all the mussels have opened, turn off the heat and scoop them into a deep plate.
Garnish the mussels with chives and chervil, and serve immediately.
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