My F&W
quick save (...)

Steamed Mussels in Gueuze

  • SERVINGS: 4 first-course servings
  • FAST

Wheaty-flavored Gueuze makes a subtly sweet poaching liquid to complement the briny mussels. Or use a slightly tangy Blanche de Bruges or any pale ale. Serve with a crusty bread.

Plus: More Seafood Recipes and Tips

  1. 2 tablespoons unsalted butter
  2. 1 celery rib, minced
  3. 3 small shallots, minced
  4. 1 garlic clove, minced
  5. 2 fresh thyme sprigs
  6. 1 1/4 cups Gueuze beer
  7. 1 tablespoon minced fresh parsley
  8. 2 pounds small mussels, scrubbed and debearded
  9. Salt and fresly ground pepper
  1. Melt the butter in a nonreactive saucepan. Add the celery, shallots, garlic and thyme and cook over moderate heat, stirring, until the vegetables soften. Add the beer and parsley and bring to a boil over high heat. Add the mussels, cover and steam, shaking the pan, until they open, about 5 minutes. Scoop the mussels into bowls, discarding any that don't open. Season the broth with salt and pepper and pour over the mussels.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.