The best of zealand: mussels

Wash the mussels by rinsing them under the cold tap. Remove the mussels that remain open and only use the shells that have been trapped.

Cut the carrot into slices and cut the onion, the leek and the bunch of celery into large pieces.

Put the mussels in a large saucepan, add all vegetables and sprinkle with coarsely ground pepper. Put the pan on the fire and add the bottle of beer. Put the lid on the pan.

Wait until the mixture starts to boil. Shake everything well and wait until the boil comes over again.

Remove the pan from the heat and place the pan on the table. Mussels are not eaten from a plate, but from the pan.