This mussels recipe is a staple in traditional Belgian cuisine. Mussels with Oude Gueuze Cuvée René is a recipe made with beer that combines the freshness of steamed mussels with the dry sparkle and tart flavors of Lindemans Oude Gueuze Cuvée René. The beer adds depth and brightness to the broth, while a touch of cream creates a velvety and indulgent finish. Simple, flavorful, and full of character, this Belgian dish is perfect for sharing with friends or enjoying as a hearty main course.
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Perfect for
Dinner Party
Special Occasion
Summer
Special Event
Spring
Ingredients
Serves 4 people
12 oz bottle of Lindemans Oude Gueuze Cuvée René
8-9 lbs mussels, cleaned and debearded
1 white onion
2 stalks of celery
2 carrots
Preparation
Prepare the vegetables. Peel and roughly chop the onion. Cut the celery into pieces and roughly chop the parsley. Peel the carrots and cut them into julienne strips.
Add half of the carrots, along with the onion and parsley into a large saucepan and pour in the Lindemans Oude Gueuze Cuvée René. Season with pepper and bring to a boil.
Add the mussels and cook for 2 minutes.
Shake the pan to rotate and turn the mussels; cook for another 2 minutes.
Remove the pot from the heat and spoon the mussels into a large bowl.
Strain the cooking liquid to remove any remaining solids and add 1 1/4 cups of it into a saucepan. Add the rest of the carrots and the cream, and bring to boil. Reduce for 2 minutes, then add the mussels and heat gently and thoroughly, without bringing it to a boil again.
Serve piping hot.
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Dinner Party
Special Occasion
Summer
Special Event
Spring
