Belgian Mussels

11 ingredients
7 steps

Ingredients

  • 8 pounds mussels, scrubbed and debearded
  • 2 tablespoons chopped shallots
  • 1 tablespoon chopped garlic
  • 1/2 tablespoon chopped fresh rosemary
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 tablespoon chopped Italian parsley
  • 3/4 cup Chimay or other Belgian ale
  • 1/4 cup vegetable stock or canned vegetable broth
  • 1 1/2 tablespoons unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. 1
    In a large (10-quart or larger) stock pot, combine mussels, shallots, garlic, rosemary, thyme, parsley, beer and vegetable stock.
  2. 2
    Cover, and place over medium-high heat.
  3. 3
    Bring to a boil, and steam until mussels open, about 5 minutes.
  4. 4
    Remove mussels to serving plates or a large serving bowl.
  5. 5
    Add butter to pot, and stir.
  6. 6
    Season to taste with salt and pepper.
  7. 7
    Pour sauce over mussels and serve immediately.

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