Belgian-Style Mussels for Fall

Mussels are so loved in Belgium, they are considered the national dish. They are popular because they are raised in the coastal areas and are cheap compared to clams and oysters. Mussels have a pleasant briny seafood flavor and are prepared in many ways. I was in a café in Brussels once and they had more than a dozen preparations of mussels on the menu.

In Belgium, mussels cooked in Belgian ale are the real deal. I usually use Duvel or a Tripel, but a strong dark ale like Gouden Carolus Classic is a nice variation for the cool months of fall. This recipe adds Roquefort cheese to make a delicious sauce.

Ingredients:

  •    2 lbs fresh mussels

  •    4 oz Roquefort cheese, crumbled

  •    1 bottle (11.2 oz) Duvel, Tripel or Quadrupel (I like strong dark ales with this preparation because they go so well with the Roquefort)

  •     1 garlic clove – finely chopped

  •     3 tbsp fresh carrot diced

  •     3 tbsp fresh celery diced

  •     3 tbsp onion finely chopped

  •     3 tbsp shallots finely chopped

  •     2 tbsp fresh parsley chopped finely

  •     2 tsp unsalted butter

  •     ¼ teaspoon pepper (or to taste)

To Prepare:

  1. Rinse mussels in cold water, de-beard & discard any with open shells (even a little bit open). Let dry and keep cool.

  2. Melt butter in large saucepan and sauté garlic until translucent

  3. Add chopped carrots, celery, onions, shallots and pepper. Sauté 5-6 minutes

  4. Add beer and raise heat - cook for 2-3 minutes

  5. Add mussels and cook for 4-5 minutes until the shells open

  6. Add Roquefort, lower heat and let cheese melt, cooking 3-4 minutes more until sauce thickens

  7. Divide mussels into bowls and pour remaining sauce & vegetables over them

  8. Add chopped parsley and serve with crusty baguettes to sop up the sauce. You can also serve them with frites. I like serving them with both. Of course, you’ll want to enjoy them with a glass of the Belgian Ale you cooked them with.

Sante!

Charlie GottenkienyComment