Belgian Steamed Mussels

1. 1

   Melt the butter in a pot and add the shallots and the celery. Cook, stirring occasionally until the vegetables are softened, about 5 minutes.

2. 2

   Add the mussels, thyme, bay leaf, parsley, pepper and salt.

3. 3

   Pour the beer over the mussels and cover the pot.

4. 4

   Bring them to a boil over high heat and steam the mussels until they are opening.

5. 5

   It will take about 4 minutes.

6. 6

   Be careful not to overcook the mussels, otherwise they will be tough.

7. 7

   Shake the pot several times to toss the mussels with the vegetables.

8. 8

   Spoon the hot mussels into soup plates along with some broth.

9. 9

   Sprinkle with a little bit of parsley just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.