Belgian Mussels Recipe

Name: Belgian Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 8 pounds mussels, scrubbed and debearded; 2 tablespoons chopped shallots; 1 tablespoon chopped garlic; 1/2 tablespoon chopped fresh rosemary; 1/2 tablespoon chopped fresh thyme; 1/2 tablespoon chopped Italian parsley; 3/4 cup Chimay or other Belgian ale; 1/4 cup vegetable stock or canned vegetable broth; 1 1/2 tablespoons unsalted butter; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

8 pounds mussels, scrubbed and debearded
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped Italian parsley
3/4 cup Chimay or other Belgian ale
1/4 cup vegetable stock or canned vegetable broth
1 1/2 tablespoons unsalted butter
Salt, to taste
Freshly ground black pepper, to taste

1
In a large (10-quart or larger) stock pot, combine mussels, shallots, garlic, rosemary, thyme, parsley, beer and vegetable stock.
2
Cover, and place over medium-high heat.
3
Bring to a boil, and steam until mussels open, about 5 minutes.
4
Remove mussels to serving plates or a large serving bowl.
5
Add butter to pot, and stir.
6
Season to taste with salt and pepper.
7
Pour sauce over mussels and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 pounds mussels, scrubbed and debearded, 2 tablespoons chopped shallots, 1 tablespoon chopped garlic, 1/2 tablespoon chopped fresh rosemary, and more.

Yes, Belgian Mussels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Belgian Mussels

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