Moulsh (Welsh with mussels)

Ingredients

4 servings

• old-fashioned mustard
• 1 bottle of dark beer, Chimay Bleue style
• 1 loaf of country bread
• 1 kg of cheddar, preferably Galloway cheddar
• 1 kg of mussels
• 200 g of onion

Steps

1. 1

   Cook about 200 grams of sliced onions in butter.

2. 2

   Deglaze with Chimay Blue, then add about 1kg of mussels.

3. 3

   When the mussels are cooked, let them cool and remove them from the shells. Keep them chilled.

4. 4

   Strain the mussel and Chimay Blue cooking liquid through a fine-mesh sieve. Then keep chilled.

5. 5

   Grate 1kg of Galloway Cheddar and melt it over medium heat in about 20 cl of Chimay Blue. Adjust the consistency by adding the mussel and Chimay Blue liquid if necessary.

6. 6

   In the meantime, toast 4 thick slices of sourdough bread. Once toasted, quickly dip them on both sides in the mussel and Chimay Blue liquid.

7. 7

   Spread the slices generously with old-fashioned mustard and place them in 4 separate oven-safe dishes.

8. 8

   When the cheddar is melted, add the shelled mussels.

9. 9

   Pour the Cheddar/Beer/Mussel mixture in equal portions over the 4 slices of bread.

10. 10

    Brown under a salamander (or oven broiler) for a few minutes.

11. 11

    Serve very hot with homemade fries and a beer.