Belgian Mussels with Beer
Mussels briefly steamed with onion, celery, butter, and Belgian blonde beer. Serves 4.
A simple Belgian preparation in which the mussels open in the steam from the beer. The quantities are scaled for 4 people; preparation and cooking times are estimates.
Ingredient allergens
Allergen listDocumented presence
-
Molluscs
Mussels
Ingredients without verified allergen data 4
Ingredients without verified allergen data: Butter, Onion, Celery, Belgian blonde beer.
Method
- 01
Prepare the ingredients
Clean the mussels, removing the beards and any attached debris. Finely dice the onion and chop the celery.
Ready to continue when: The mussels are clean, and the onion and celery are cut.
10 min - 02
Soften the onion and celery
Melt the butter in a wide pot. Add the onion and celery and cook until they have released their moisture and softened.
Ready to continue when: The onion and celery are soft, with no visible moisture being released.
- 03
Cook the mussels with the beer
Add the mussels and pour the beer over them. Cover at once and cook until steam begins to rise, about 2 minutes. Stir or shake the pot to redistribute them, cover again, and cook for 2 more minutes. If needed, turn up the heat until strong steam rises again; check that the shells have opened and the mussels look cooked.
Ready to continue when: Steam rises from the pot, the shells are open, and the mussels look cooked.
6 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.