Mussels, Elixir d’Anvers, Yellow Beetroot, Carrot, Thyme, Watercress

Seppe Nobels - Graanmarkt 13
  • 2 kg mussels (preferably Bouchot mussels)
  • 4 thyme sprigs
  • 1 clove garlic
  • 2 shallots, sliced into rings
  • 1 yellow beetroot
  • 2 yellow or orange carrots
  • 10 cl Elixir d’Anvers
  • 5 cl Elixir d’Anvers for the beetroot sauce
  • 20 cl dry white wine
  • 30 g butter for the mussels
  • 40 g butter for the beetroot sauce
  • freshly ground pepper
  • salt
  • 1 bunch watercress
  • 1 tbsp mustard


  1. Finely slice the raw beetroot and carrots.
  2. Bring the beetroot juice to the boil together with the butter, mustard and Elixir d’Anvers. Season to taste with pepper and salt. Mix with a hand blender until airy.
  3. Cook the mussels in a wok pan with the lid on until they have opened, together with the Elixir d’Anvers, white wine, butter, sprigs of thyme, shallot rings and a finely chopped clove of garlic. Season to taste with freshly ground pepper.
  4. Serve the mussels in a deep bowl, together with the raw beetroot and carrot, the beetroot sauce and the Elixir d’Anvers. Finish with peppery watercress and seasonal herbs or flowers if desired.