Steamed Mussels in Gueuze

1. 1

   Melt the butter in a nonreactive saucepan.

2. 2

   Add the celery, shallots, garlic and thyme and cook over moderate heat, stirring, until the vegetables soften.

3. 3

   Add the beer and parsley and bring to a boil over high heat.

4. 4

   Add the mussels, cover and steam, shaking the pan, until they open, about 5 minutes.

5. 5

   Scoop the mussels into bowls, discarding any that don't open.

6. 6

   Season the broth with salt and pepper and pour over the mussels.

* Per serving · 4 servings · Values may vary.

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