Ingredients Serves 4
1 4 kg mussels, 4 onions, 4 carrots, 1 green celery
Cut the vegetables into small cubes (brunoise) and rinse the mussels. 
Cut the vegetables into small cubes (brunoise) and rinse the mussels.
2 1 knob of butter, sliced vegetables
Take a large saucepan with a lid and add the butter, onion, carrot and then the celery.
Take a large saucepan with a lid and add the butter, onion, carrot and then the celery.
3 Pepper, paprika powder, curry powder
Season the vegetables with pepper, paprika and curry. 
Season the vegetables with pepper, paprika and curry.
4 4 kg mussels, 33 cl Kasteel Tripel
Add the mussels and moistend with Kasteel Tripel. 
Add the mussels and moistend with Kasteel Tripel.
5 Cook the mussels for about 5 minutes on high heat with the lid closed. Are the mussels starting to open? Then shake them and continue cooking for another minute.
6 33 cl Kasteel Tripel
Scoop the mussels onto a deep plate and top with Kasteel Tripel (lukewarm). 
Scoop the mussels onto a deep plate and top with Kasteel Tripel (lukewarm).
7 16 vine tomatoes
Dice the vine tomatoes. 
Dice the vine tomatoes.
8 200 g grated ‘Oud Brugge’ cheese, 1 bunch of parsley
Top the plate with the diced tomatoes, grated cheese and parsley. 
Top the plate with the diced tomatoes, grated cheese and parsley.
Where to buy
In-store
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