Mussels steamed in Belgian beer


  • 1lb mussels
  • 2T butter
  • 1 shallot
  • 1 clove garlic
  • 1/2t tarragon
  • 6oz Belgian ale
  • 1.5t mustard (Dijon)
  • 2T parsley
  • some salt and pepper
    Bread roll:
  • 3.5c flour
  • .5c water
  • 6.5oz Belgian witbier
  • 2.25t yeast
  • 2t salt
  • 1T butter
  • 1-2T toasted fennel seeds


  1. Make the bread rolls earlier in the day (or just buy a good, crusty roll instead). Consider whipping up a sriracha-mayo spread for them!
  2. Over medium-high heat, melt butter and cook diced shallots until soft.
  3. Add garlic and tarragon (or other herb, such as thyme), and cook for another minute.
  4. Add beer, bring to a boil, then add mussels! Cover, stirring occasionally, cook for about 6 minutes (until all mussels are open).
  5. Take mussels out, and whisk in mustard, parsley, and salt and pepper.
  6. Pour back over mussels and serve.


Another endlessly adaptable recipe! Replace the herbs to taste! Replace beer with wine, or Thai coconut broth, or basically anything! Get inspired!