Mussels Steamed in Gueuze

Name: Mussels Steamed in Gueuze
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 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 lb. mussels, scrubbed and debearded; 1 pinch ground nutmeg; 1 pinch salt; Freshly ground black pepper; 1 cup gueuze or other unsweetened lambic beer; 6 sprigs parsley, leaves chopped

Serves
serves 2-4

SAVEUR EDITORS

(Moules a la Gueuze)
This recipe is adapted from one used by In de Rare Vos.

Ingredients

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 lb. mussels, scrubbed and debearded
1 pinch ground nutmeg
1 pinch salt
Freshly ground black pepper
1 cup gueuze or other unsweetened lambic beer
6 sprigs parsley, leaves chopped

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Instructions

Step 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 1 cup water and cook for 5 minutes. Add mussels, nutmeg, salt, and pepper to taste, cover, and steam until mussel shells just begin to open, about 4 minutes. Add beer, cover, and continue steaming until shells completely open, about 4 minutes more (discard any that don't open).

Step 2

Divide between 2-4 large bowls, discarding bay leaf and thyme, and garnish with parsley.

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 1 cup water and cook for 5 minutes. Add mussels, nutmeg, salt, and pepper to taste, cover, and steam until mussel shells just begin to open, about 4 minutes. Add beer, cover, and continue steaming until shells completely open, about 4 minutes more (discard any that don't open).
Divide between 2-4 large bowls, discarding bay leaf and thyme, and garnish with parsley.