There are few meals more typically Dutch than mussels served with beer, and this recipe combines the two elements by actually steaming the mussels in the amber nectar. We like to use different types of beer depending on the season. In spring or summer, try witbier
(or white beer, a type of wheat beer
) and in the autumn and winter months, go for malty varieties, such as bockbier
or a deliciously dark Trappist beer
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4-6.
- 3½ tbsp (50 g) butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and sliced
- 2 leeks, washed and sliced
- 1 bunch (about 2 cups/50 g) flat-leaf parsley
- 1 bottle (11 oz/300 ml) Trappist beer
- 8.8 lb (4 kg) mussels
- Salt and pepper, to taste
- YOU WILL NEED:
- A large mussel pot or Dutch oven.
Rinse the mussels and discard any that have broken shells. Tap the open mussels on a hard surface and if they do not close within a few moments, throw them out, too.
Chop the parsley stalks, keeping the leaves aside for later. Heat the butter in a large mussel pot and fry the onion, carrots and leeks over a medium-low heat until softened - about 5 minutes.
Add the beer and bring to the boil. Add the chopped parsley stalks. Now add the mussels and cover the pot. Allow the mussels to steam in the beer for about 5-10 minutes, or until the mussels have opened. Do not overcook. Throw out any mussels that have not opened.
Season to taste and serve the mussels with baked thick-cut fries and zingy Zaanse mayonnaise, or team with crusty bread and a green salad.
September to April (or the months with an 'r' in the name) are traditionally known as the best time to eat mussels in the Netherlands. Of course, farmed mussels are now pretty much available year round nowadays.
If using wild mussels, remember to scrub and debeard before cooking.
Use leftovers to make our moreish mussel & dill slice.
Learn how to buy, store and cook mussels: All about mussels.