Belgian Mussels
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8pounds mussels, scrubbed and debearded
- 2tablespoons chopped shallots
- 1tablespoon chopped garlic
- ½tablespoon chopped fresh rosemary
- ½tablespoon chopped fresh thyme
- ½tablespoon chopped Italian parsley
- ¾cup Chimay or other Belgian ale
- ¼cup vegetable stock or canned vegetable broth
- 1½tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
Nutritional analysis per serving (8 servings)
426 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 54 grams protein; 1301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large (10-quart or larger) stock pot, combine mussels, shallots, garlic, rosemary, thyme, parsley, beer and vegetable stock. Cover, and place over medium-high heat. Bring to a boil, and steam until mussels open, about 5 minutes.
- Step 2
Remove mussels to serving plates or a large serving bowl. Add butter to pot, and stir. Season to taste with salt and pepper. Pour sauce over mussels and serve immediately.
Private Notes
Comments
How am I the first person to comment on this? As tasty and simple as 1-2-3. 1-Follow recipe (although a little extra butter won't go amiss) 2-Serve with the leftover beer (start with a big bottle) with frites and mayo 3-Have a waffle for dessert Voilà, La Belgique !
A great easy recipe that can be made easier by adding the butter with shallots and garlic at the beginning and sauté for a minute or two, then add the beer and get it close to a boil and then the mussels. When ready just scoop into bowls.
simple and elegant...we ate as an appetizer for 2, (2 pounds mussels), we decided not to cut the the broth quantities down as it seemed too little broth..was good decision as the aroma was amazing..AND most of the beer goes into your belly not the broth!
It seems most people add a little veg and soften it with the butter for just a minute before dumping everything in. Fennel is easily available and tastes great. One should be clear about the beer: belgian style, not from Belgium. There are plenty of good belgian style beers from America (fat tire is common). I'm not sure about diluting the beer with stock, I might have to make a couple of variations before I settle on one way. This is perfectly good.