In a large stock pot or shellfish pot, heat
Olive Oil (2 Tbsp)
Celery (1 stalk)
Garlic (1 clove)
and the bottom part of the
and sweat for 5-7 minutes (without colouring).
Belgian Ale (1 1/3 cups)
Ground Black Pepper (to taste)
, increase heat and bring to a boil for 5 minutes.
Fresh Mussels (2.2 lb)
. Cover, and remain on a medium-high heat, and allow mussels to steam until they open, about 5 minutes (discard any unopened ones).
Remove mussels (or strain remembering to keep cooking liquid).
Butter (3 Tbsp)
to pot, and cook for about 2-3 minutes.
Either return mussels to the pot and cover to heat through, or pour sauce over mussels in serving bowls.
Garnish with fresh chopped
Fresh Parsley (to taste)
. Serve immediately, with fries and homemade mayo. Enjoy!