Carlsberg UK’s quality director Birgitte Funch has been with the Company for 30 years and has worked all over the world from Australia to South America, China to Spain. Now she’s responsible for every aspect of quality from the raw materials to the moment you drink the beer.
Her international experiences – and working in a restaurant when she was younger – have given her a great interest in beer and food. "You can drink beer with anything," she says. "Wine doesn’t go with everything, but beer does!"
Her favourite is Elephant Beer and her own recipe for Mussel Gumbo. Made with fresh herbs, garlic and, of course, Elephant Beer, it’s quick and delicious to serve to guests but even better to keep to yourself!
And what’s the worst thing Birgitte thinks you can do with beer? "Spill it!"
Birgitte's Mussel Gumbo:
500g fresh mussels, cleaned
250 ml (1/2 pint) Elephant beer
2 shallots, finely chopped
1 garlic clove, chopped
2 -3 stalks thyme
250 ml (1/2 pint) white wine or vegetable stock
200 ml fresh herbs – thyme, chives, parsley, mustard & cress – finely chopped
75 – 100 g butter
Salt and black pepper
- Put the beer, wine, shallots, garlic and thyme stalks in a large pot and boil for 5 minutes.
- Add the mussels and steam for 3-5 minutes over a high heat.
- Shake regularly until shells have opened. Discard any mussels that remain closed.
- Take the mussels out of the broth, remove the shells and put the mussels into a small soup bowl.
- Sieve the broth, add the chopped herbs and butter and boil for 5 minutes. Gently pour over the mussels.
- Serve immediately with fresh crusty bread.