Name: Beerbistros Mussels Steamed In Beer Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 3 lbs fresh mussels (cleaned, beards removed); 1 tbs coarse salt (for soaking/cleaning); 4 tbs unsalted butter; 1 tbs olive oil; 1 medium yellow onion (finely chopped); 2 small shallots (finely sliced); 4 cloves garlic cloves (minced); 2 stalks celery stalks (finely diced); 1 small carrot (small, peeled and finely diced); 1 cup fresh parsley (chopped); 1 tsp fresh thyme (leaves); 1 leaf bay leaf; 12 fl oz Belgian-style beer (dry, e.g., Saison or Belgian ale); 0 fl oz dry white wine (optional — can replace 4 fl oz of beer); 1 cup chicken or fish stock (low sodium); 2 tbs fresh lemon juice; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 tsp crushed red pepper flakes; 2 tbs cold unsalted butter (cubed, for mounting sauce); 2 tbs fresh parsley (chopped, for garnish); 4 wedges lemon wedges; 1 to taste crusty bread or frites (to serve)

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You cannot celebrate Belgian cuisine without Moules-Frites. Our mussels are steamed in a flavorful beer broth, aromatic vegetables, and butter, creating a sauce that begs to be soaked up with crusty bread or a stray fry.

Rinse mussels under cold running water. Discard any with broken shells or that do not close when tapped. Using a small knife or your fingers, remove beards and scrub shells. Place mussels in a bowl of cold salted water (1 tbs coarse salt) for 10 minutes to expel sand, then drain and rinse again.

Inspect and clean

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 tbs olive oil and 2 tbs unsalted butter. When the butter foams, add the finely chopped onion, sliced shallots, diced celery, and diced carrot. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add the minced garlic, thyme leaves, and bay leaf; sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

Pour in the beer (12 fl oz) and the cup of stock. If you prefer a more wine-forward flavor, you may substitute up to 4 fl oz of the beer with dry white wine; (note: the recipe leaves white wine at 0 fl oz by default). Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Bring the liquid to a vigorous simmer and reduce for 3–4 minutes to marry flavors and slightly concentrate the broth. Season with 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp crushed red pepper flakes. Stir in 2 tbs chopped parsley and 2 tbs fresh lemon juice.

Increase heat to high so the broth is at a rolling simmer. Add the cleaned mussels to the pot in an even layer. Immediately cover with a tight-fitting lid to trap steam.

Steam the mussels 5–7 minutes, shaking the pot once or twice (use a towel or oven mitt) to redistribute them. Check: mussels are done when most have opened. Continue cooking another 1–2 minutes if many remain closed, but do not overcook — discard any mussels that stay tightly closed after cooking.

Using a slotted spoon or tongs, transfer mussels to a warmed serving bowl, leaving the cooking liquid in the pot.

Bring the reserved cooking liquid back to a gentle simmer over medium heat. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Off the heat, whisk in the 2 tbs cold cubed unsalted butter, one piece at a time, to mount the sauce and give it a silky sheen. Stir in the remaining 2 tbs chopped parsley.

Pour the finished sauce over the bowl of mussels or serve the broth in a separate pitcher for dipping. Garnish with additional parsley and lemon wedges.

Serve immediately with crusty bread and/or frites for soaking up the sauce. Enjoy while hot.

fresh mussels (cleaned, beards removed)

coarse salt (for soaking/cleaning)

unsalted butter

olive oil

yellow onion (finely chopped)

shallots (finely sliced)

garlic cloves (minced)

celery stalks (finely diced)

carrot (small, peeled and finely diced)

fresh parsley (chopped)

fresh thyme (leaves)

bay leaf

Belgian-style beer (dry, e.g., Saison or Belgian ale)

dry white wine (optional — can replace 4 fl oz of beer)

chicken or fish stock (low sodium)

fresh lemon juice

sea salt

freshly ground black pepper

crushed red pepper flakes

cold unsalted butter (cubed, for mounting sauce)

fresh parsley (chopped, for garnish)

lemon wedges

crusty bread or frites (to serve)

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Make Mussels Steamed In Beer Recipe in just 40m. You cannot celebrate Belgian cuisine without Moules-Frites. Our mussels are steamed in a flavorful beer broth, aromatic vegetables, and butter, creating a sauce that begs to be soaked up with crusty bread or a stray fry.

Mussels Steamed In Beer Recipe

Descriptors

Tasting Notes

Food Pairings

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