Appetizer: Belgium – Moules À La Bière (Beer-Steamed Mussels)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

2 1 / 4–3 1 / 4 lb / 1–1.5 kg fresh blue mussels, cleaned
2 tbsp (30 ml) butter
1 small onion, thinly sliced
1 celery stalk, sliced
2 garlic cloves, smashed
1 cup (240 ml) Belgian blonde beer (or ale)
1 bay leaf
1 fresh thyme sprig
2 tbsp (8 g) chopped parsley
Salt and pepper to taste
Optional: splash of cream or a knob of butter to finish

Instructions

1. In a large pot, melt butter over medium heat; add onion, celery and garlic and cook until softened.  
2. Pour in beer, add bay leaf and thyme, and bring to a brisk simmer.  
3. Add mussels, cover and steam 4–6 minutes until shells open, shaking the pot once.  
4. Discard unopened mussels, season with salt and pepper, and stir in parsley (add cream or butter if desired for a richer broth).  
5. Serve immediately with fries or bread to soak up the broth.