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

4 1-course servings


  • 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.

Related Articles