Mussels Steamed in Gueuze
(Moules a la Gueuze)
SERVES 2 - 4
This recipe is adapted from one used by In de Rare Vos.
1 tbsp. lard or butter
1 rib celery, julienned
1 small yellow onion, peeled, halved, and thinly sliced
1 sprig fresh thyme
1 bay leaf
3 lbs. mussels, scrubbed and debearded
Pinch ground nutmeg
Pinch salt
Freshly ground black pepper
1 cup gueuze or other unsweetened lambic beer
6 sprigs parsley, leaves chopped
1. Melt lard in a large pot over medium-high heat. Add celery,onions, thyme, and bay leaf and cook until soft, 5-8 minutes. Add Icup water and cook for 5 minutes. Add mussels, nutmeg, salt, andpepper to taste, cover, and steam until mussel shells just begin toopen, about 4 minutes. Add beer, cover, and continue steaming untilshells completely open, about 4 minutes more (discard any thatdon't open).
2. Divide between 2-4 large bowls, discarding bay leaf andthyme, and garnish with parsley.
Your Rating & Review