Belgian Beer Mussels

I simply love mussels and prepared using Belgian Ale is one of my favourite methods. I also love the idea of serving them with a side of fries and homemade mayo — crusty bread is nice with mussels, but with pomme frites they’re awesome!

Total Time

35min

4.5

2 Ratings

Author: Delisous

Servings:

Ingredients

•

2.2 lb

Fresh Mussels

•

2 Tbsp

Olive Oil

•

1/2

Onion , chopped

•

1 stalk

Celery , chopped

•

1 clove

Garlic , sliced

•

Leek , sliced

•

1 1/3 cups

Belgian Ale

•

2 oz

Butter

•

to taste

Fresh Parsley , chopped

•

to taste

Ground Black Pepper

Cooking Instructions

In a large stock pot or shellfish pot, heat Olive Oil (2 Tbsp) , add Onion (1/2) , Celery (1 stalk) , Garlic (1 clove) and the bottom part of the Leek (1) and sweat for 5-7 minutes (without colouring).

Add Belgian Ale (1 1/3 cups) , and Ground Black Pepper (to taste) , increase heat and bring to a boil for 5 minutes.

Add 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).

Add Butter (2 oz) 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!

Nutrition Per Serving

CALORIES

852

FAT

45.2 g

PROTEIN

61.9 g

CARBS

35.7 g