STARTER | Serves 2 | 20 minutes
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
• Coriander leaves