Mussels Steamed in Belgian Ale, Shallots & Herbs

Cook, Mains, Recipes, Sunday Supper

Mussels Steamed in Belgian Ale, Shallots & Herbs

This recipe calls for steaming mussels in ale with thyme and garlic. Choose a mild, not-too-bitter type of Belgian ale — and pour an extra glass to drink with dinner! Don’t skimp on the amount of bread you serve on the table; you’ll want to soak up every bit of the delicious sauce.


Mussels Steamed in Belgian Ale, Shallots & Herbs


2 Tbs. butter

1/4 cup (1 oz./30 g.) finely chopped shallots

1 clove garlic, minced

1/2 tsp. chopped fresh thyme

3/4 cup (6 fl. oz./180 ml.) Belgian ale

1 lb. (500 g.) mussels, scrubbed well and beards removed

1 1/2 tsp. Dijon mustard

2 Tbs. chopped fresh flat-leaf parsley

Salt and freshly ground pepper

Crusty bread for serving


In a wide pot over medium-high heat, melt the butter. Add the shallots and saute until soft, about 4 minutes. Add the garlic and thyme and cook for 1 minute longer.


Add the ale and bring just to a boil. Add the mussels, cover, and cook, stirring occasionally, until the mussels open, 6-8 minutes. As they open, using a slotted spoon, transfer them to a warmed serving bowl. Discard any mussels that fail to open after 8 minutes.


Remove the pot from the heat and whisk in the mustard and parsley. Season the sauce to taste with salt and pepper. Pour the sauce over the mussels and serve at once with crusty bread. Serves 2.


Williams-Sonoma Two In The Kitchen Cookbook

Find more recipes for everyday and special occasions in our cookbook Two in the Kitchen, by Jordan Mackay and Christie Dufault.


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