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
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
How to Make It
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.
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