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Steamed Mussels in Gueuze

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

  • Servings: 4 first-course servings

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  • 2 tablespoons unsalted butter
  • 1 celery rib, minced
  • 3 small shallots, minced
  • 1 garlic clove, minced
  • 2 fresh thyme sprigs
  • 1 1/4 cups Gueuze beer
  • 1 tablespoon minced fresh parsley
  • 2 pounds small mussels, scrubbed and debearded
  • 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.
Contributed By Published April 1996

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