Ask a Belgian how he prefers to eat his mussels and he will say “cooked with white beer and served with chips”. Of course, a glass of ice-cold white beer should be served with it.
However, don’t be afraid to vary with a different type of beer. You may consider a triple beer, or a Duvel or maybe you dare to make an even bolder choice.
However, don’t be afraid to vary with a different type of beer. You may consider a triple beer, or a Duvel or maybe you dare to make an even bolder choice.
Know that you do not eat mussels with cutlery. Use an empty shell in your left hand as a pair of tongs to remove the mussel meat from the filled shell in your right hand.
The lid of the mussel pan is high enough to shake the mussels well. After cooking it has another purpose: to contain the empty shells.
Consider 1 kilogram of mussels per person, this provides you with about 250 grams of cooked mussel meat. If you serve different side dishes, such as fries or bread, you can certainly reduce the amount.
Is your pan not completely empty? No problem, use the leftover mussels to bake them the next day.
Also check out our other mussel recipes
- Classic steamed mussels with white wine
- Baked mussels with parsley and lemon
- Creamy mussels with bacon and mustard
Mussels with white beer
Ingredients
- 4 kilograms mussels
- 4 celery stems
- 1 small fennel
- 2 tbsp fennel seed
- 2 knobs butter
- 1 bottle white beer of your choice
- black pepper freshly grounded
Instructions
- Place the mussels in the sink or in a large bowl and cover them completely with cold water. Scoop out the mussels and change the water.
- Check carefully whether there are any broken mussels, remove them immediately. If there are any mussels with their shells open, give them a gentle tap on the counter. Mussels that close immediately are still good. If the shells do not close, discard these mussels as well.
- Scrape any smallpox or small shells from the mussel shells with a knife.
- Finally, pull off the beards (threads on the inside of the shell) from the mussels with a knife.
- Do a final water change and let them drain well in a colander.
- Clean the fennel and celery and chop them finely.
- Place 2 mussel pans on the stove and melt a knob of butter in both.
- Add the fennel and celery and season well with fresh grounded pepper.
- Divide the mussels between the 2 pans and toss a few times. Sprinkle with the fennel seed and pour the beer on top of it. Place the lids on the pan. Put them on the stove and bring to a boil.
- Boil them for about 6 minutes, then shake well and check that all shells are open. If not, cook them for another 2 minutes.
- Open the lid at the table and place it upside down near the pan. This way the empty shells can be put in there.
