Belgian Moules à la Bière

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Clean and check the live mussels, discarding cracked shells and any open mussel that does not close when tapped.

Ingredients quick view

2 pounds live mussels, scrubbed and debearded

2 tablespoons butter

1 shallot, finely chopped

1/2 leek, thinly sliced

1 celery rib, thinly sliced

1 garlic clove, minced

1 cup Belgian brown or blond ale

2 sprigs thyme

1 bay leaf

2 tablespoons chopped parsley

Black pepper

A malty Belgian ale complements the mussels without harsh bitterness.

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