Wheat Beer Celery Mussels

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Belgian wheat beer gives the broth a lighter, citrusy edge, while celery keeps the pan fresh and classic enough for a generous bowl of fries.

Serves: 4 people

Preparation time: 14 min

Ingredients

• Fresh mussels – 2 kg
• Celery stalks – 4, thinly sliced
• Onion – 1 medium, thinly sliced
• Butter – 35 g
• Belgian wheat beer – 250 ml
• Parsley – 3 tbsp, chopped
• Black pepper – to taste
• Lemon zest – 1/2 tsp

Method

STEP 1
Rinse and sort the mussels carefully. Melt the butter in a large pot and cook the celery and onion for 4 minutes until softened.
STEP 2
Pour in the wheat beer and bring it to a lively boil. Let it reduce for about 30 seconds so the broth keeps the beer aroma without tasting raw.
STEP 3
Add the mussels, cover and steam for 4 to 5 minutes, shaking the pot halfway through cooking.
STEP 4
Once the shells have opened, remove the lid and add the parsley, black pepper and lemon zest.
STEP 5
Stir gently so the celery and herbs are distributed through the broth and serve immediately.