Pour a tablespoon of olive oil into a hot pot.
Add mussels, season with salt and pepper.
Add Grimbergen Blanche.
Cover the pot and cook until shells open.
Serve with lime juice and chopped coriander.
500 g of mussels
1 tablespoon of olive oil
1 medium lemon
Pinch of salt
Pinch of pepper
70 ml of Grimbergen Blanche
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