Mussels Steamed in Gueuze

  • Serves

    serves 2-4


(Moules a la Gueuze)
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 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


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.

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