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

Mussels Steamed in Gueuze Mussels Steamed in Gueuze
This recipe is adapted from one used by In de Rare Vos.
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

Instructions

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

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