That is a light evening snack.
It is not very fast, because cleaning the mussels and checking if they are still alive will take some time.
This time of year, you do not have to pull off the beards. The mussels are still beardless.
Usually the mussels are cooked in white wine, champagne or cider. Cooking them in beer was new to me.
The special kick to the dish is the star anise that is sweated off together with the onion and garlic.
1,2 kg mussels
150 ml beer
1 star anise
1 red onion
1 clove of garlic
Fry off the onion, garlic and star anise in some olive oil.
Chuck in the mussels and give them a good stir.
Add the beer and close the lid.
It will only take 3 minutes and you are ready to eat.