You’ll Need
For the Mussel Pots
1.2kg live mussels, scrubbed and debearded
2 leeks, finely sliced
2 celery sticks, finely diced
2 garlic cloves, finely sliced
25g butter
200ml Belgian blond beer
100ml chicken or vegetable stock
1 tbsp wholegrain mustard
100ml double cream
1/2 tsp black pepper
To Finish
2 tbsp chopped parsley
Lemon wedges
Optional but dangerous
Skinny fries
Crusty bread
More Belgian beer
Method
Discard any cracked mussels or open mussels that do not close when tapped.
Divide the leeks, celery, garlic and butter between four deep heatproof pots.
Air fry at 185°C for 6 minutes, stirring once.
Add the mussels, beer, stock, mustard and black pepper.
Cover each pot tightly with foil.
Air fry at 200°C for 8-10 minutes, shaking carefully after 6 minutes.
Discard any mussels that remain closed.
Stir in the cream and air fry uncovered at 170°C for 2 minutes.
Finish with parsley and lemon and serve with fries or bread.