Mussels in Creamy Beer Sauce

Ingredients

• 80 g carrots
• 120 g onions
• 150 ml double cream
• 330 ml alcohol free
• 2 tbsps butter (salted)
• 2,000 g mussels
• 2 stalks medium celery
• 1 clove garlic

Directions

1. Finely dice the onion, celery and carrot.
2. In a pan, melt the butter and saute the vegetables till soft. Add in the garlic and cook for a minute.
3. Add the beer and bring to a boil.
4. Add the mussels to the boiling stock and cover with a lid. Boil for another 5 minutes.
5. Add in the cream, turn the heat off and leave to stand for a minute. Stir through, season and serve