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Beer-Steamed Mussels Recipe

John Mooney of Washington, DC's Bidwell came up with this easy mussels recipe that combines the flavor of Belgian beer with garlic, shallots, and fresh herbs. Grab some crusty bread and you're set.
Beer-Steamed Mussels Recipe

Servings: 2
Prep time: 5 minutes
Total time: 10 minutes


1 pound|454 grams cleaned black mussels
2 garlic cloves, sliced
4 ounces|115 ml Leffe Blond Ale
1 large shallot, sliced
¼ bunch parsley, chopped
1 bunch chives, chopped
½ bunch chervil, chopped
½ ounce|15 ml sherry vinegar
1 ounce|30 grams whole unsalted butter
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste


  1. Heat a medium saucepan with a lid over medium. Add oil, shallot, and garlic, and sweat until translucent.
  2. Next, add mussels and Leffe Blond to the pot. Cover and steam, shaking the pot periodically. After 2 minutes, check the mussels to see if they have all opened. If not give them another 2 minutes.
  3. Remove lid. Add butter and herbs. Splash with sherry and season with salt and pepper. Serve immediately. Add warmed baguette if you wish.

From DC's MUNCHIES x Leffe Dinner Was a Feast of Mussels, Beef, and Lots of Beer

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