St. Stefanus Steamed Mussels

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What do you picture when you think of Belgium? Chocolate? Waffles? Beer? Well of course… but when you’re looking for a heart-warming dish for a weekend lunch or dinner, nothing beats moules-frites. This mussels dish is sure to warm your cockles and, with a healthy splash of St. Stefanus Blonde added to the sauce, it would be rude not to enjoy the rest of the glass as you cook.


  • 1kg mussels
  • Olive oil
  • 4 sprigs of thyme
  • 3 garlic cloves, crushed
  • 1 large onion
  • Half a bottle of 330ml St. Stefanus Blonde
  • 2tbsps of butter
  • 1tbsp chopped tarragon
  • 1tsp Dijon mustard
  • Salt
  • Peppers

For serving:

  • Crispy French fries
  • Crusty bread



Rinse mussels in cold water. If any of the shells have hairy patches (known as beards) remove them with your fingers or a sharp knife. Once the shells have been cleaned, scrubs them well with a vegetable brush.

Heat a healthy drizzle of olive oil in a stock or mussel pot. Add the thyme, garlic, onion and a pinch of salt and pepper. Sauté for 3-4 minutes, or until the onions have softened.

Add your St. Stefanus into the pot and bring it to a simmer, pouring the rest into a chalice glass to enjoy while you cook. Add the mussels to the pot and cover. Let the mussels steam for 5-10 minutes, or until they open, stirring once or twice along the way. Use a slatted spoon to transfer the mussels into separate bowls or a large a serving dish.

Put the pot back over the heat. Add the butter, herbs and mustard to the juices and bring to the boil. Whisk until the butter melts and give it a taste. If it’s a little bitter for your taste, add more butter.

Pour the juices over the mussels and serve with a few cool glasses of St. Stefanus, French fries and crusty bread. 

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