Steamed Mussels in Gueuze

  • SERVINGS: 4 first-course servings

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.