Mussels à la Gueuze is a typical Belgian dish where mussels are cooked with Gueuze beer, a mixed fermentation beer that is slightly sour and sparkling. A simple dish but with an intense and aromatic flavor.
Remove the beards from the mussels and make sure they are all closed, discarding those that are open and do not close after being tapped.
In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.
Add the carrot slices to the sauté and cook for a couple of minutes.
Add the mussels to the pot, stirring gently. Cover the pot with a lid and cook for 2-3 minutes, so the mussels begin to open.
Once the mussels have opened, add the Gueuze beer, thyme, and bay leaf. Stir gently and cover the pot. Cook for 5-7 minutes until all the mussels are fully open.
Add salt, pepper, and lemon juice. Mix well.
Remove the pot from the heat and sprinkle with fresh chopped parsley. Serve the mussels with some of their juice and accompanied by slices of crusty bread.
Saucepan
Pot lid
Pair it with a Belgian gueuze!
Consume immediately after preparation, not suitable for storage.
Gueuze is a Belgian mixed fermentation beer, perfect to accompany fish dishes like mussels.
Belgio
| Energy (kcal) | 85.99 |
| Carbohydrates (g) | 5.89 |
| of which Sugars (g) | 4.04 |
| Fat (g) | 2.9 |
| of which Saturates (g) | 0.91 |
| Protein (g) | 7.62 |
| Fiber (g) | 1.91 |
| Sale (g) | 0.17 |
