Mussels à la Zotten

1.4 kg mussels
15 ml extra-virgin olive oil
1 leek, thinly sliced (white and green parts only)
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
33 cl Vlaamsche Zotten wheat beer
3 strips orange rind
0,5 dl chopped fresh coriander
0,5 dl chopped fresh parsley


Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside.

In large pot or Dutch oven, heat oil over medium heat; fry leek, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Stir in beer, orange rind and half of the coriander; bring to boil. Reduce heat and simmer until reduced by half, about 2 minutes.

Add mussels; cover and cook over high heat until mussels open, about 8 minutes. Discard any that do not open. Stir in remaining coriander.

Serve with French fries and Vlaamsche Zotten together with friends.