Ingredients:
1 kg. mussels
2 tsp. grated lemon peel
150 ml cream
1 onion
1/2 head dill
1 tsp. salt
1/2 tsp. pepper
300 ml light belgian beer (for ex. "Duvel")

Preparation and serve:
Melt the butter in a pan, then add the sliced onion and dill head. Boil until they soften, then add the salt and the pepper. Add the beer and bring the sauce to the boil. Scrub the mussels and add them to the sauce. Cover the pan and leave it to simmer until the mussels begin to open. When most of them are open, remove them from the pan and put in a larg serving dish. The mussels which are still not open must be removed and discarded. Add in the sauce the lemon peel and the cream, bring to the boil and leave it boiling for 5 min. Pour the sauce over the mussels. Serve together with toasted bread.

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