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!
Ingredients
Cooking Instructions
step 1
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).
step 2
Add Belgian Ale (1 1/3 cups), and Ground Black Pepper (to taste), increase heat and bring to a boil for 5 minutes.
step 3
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).
step 4
Remove mussels (or strain remembering to keep cooking liquid).
step 5
Add Butter (2 oz) to pot, and cook for about 2-3 minutes.
step 6
Either return mussels to the pot and cover to heat through, or pour sauce over mussels in serving bowls.
step 7
Garnish with fresh chopped Fresh Parsley (to taste). Serve immediately, with fries and homemade mayo. Enjoy!
