Maudite Mussel and Lentil Stew


Serves 4
Prep time: 20 minutes
Cook time: 1 hour



- 1 tbsp. butter

- 2 tbsp. French shallots, chopped

- 2 lb. mussels, washed and debearded

- 2 tbsp. fresh parsley, chopped

- 1 tbsp. garlic, chopped

- 1 can (28 oz.) peeled tomatoes with herbs

- 2 cups Maudite beer

- Salt and pepper to taste

- 1½ cup lentils

- 3/4 cup carrots, thinly sliced

- 3/4 cup celery, thinly sliced

- 1 cup mushrooms, thinly sliced 



Melt butter in a large saucepan and sweat shallots. Add mussels, half the parsley, garlic, tomatoes, and beer. Season. Bring to a boil and let simmer while covered for 5 minutes (or until mussels are completely opened). Remove and shell mussels, keeping a few whole ones for garnish. Add lentils, carrots, celery, and mushrooms to cooking juice. Bring to a boil and let simmer while covered for about 45 minutes. Add mussels and sprinkle with remaining parsley (thicken with cornstarch if necessary).


Recipe : Fourquet Fourchette Restaurant,