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Beer Recipes » Starters » Panaché of shellfish with Chimay Triple or Blue
Relevant beers:  Chimay Triple


600 gr (21 oz.) of mussels
400 gr (14 oz.) of whelks
600 gr (21 oz.) of cockles
60 gr (2 oz.) of butter
20 cl (7 fl.oz.) of Chimay Blue or Triple
2 sticks of celery
2 onions
2 tablespoons of parsley
1 sprig of thyme
1 bay leaf


Wash the shellfish.

Cut the celery into slices. Sweat the onions, celery and chopped parsley in butter (do not allow to brown), add the thyme, the bay leaf and then the whelks; add the Chimay beer then cover and cook for 10 minutes; add salt and pepper.

Next add the mussels and the cockles and continue cooking for a further 10 minutes, keeping the cover on.
Cooking Time:    35 min
Number Persons:    4
Preparation Time:    15 min
Difficulty Level:    Average
Source:    http://www.chimay.com

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