Belgian Beer Mussels Recipe

Belgian beer mussels

  • Serves 2 as a main or 4 as a starter
  • Easy

Trappist beers are malty, high-strength beers that are usually sweeter tasting. Try the mussel liquor after adding a little of the cream, then add more, if you prefer, to balance the beer flavours. Serve with crispy french fries for a simple main meal for two



  • olive oil 1 tbsp
  • smoked bacon lardons 90g
  • onion 1 large, finely chopped
  • carrot 1, finely chopped
  • fennel ½ bulb, finely chopped
  • thyme 3 sprigs
  • bay leaves 3
  • blonde/golden Trappist or Belgian beer (such as Duvel, Chimay or Westmalle Tripel) 330ml bottle
  • mussels 1kg, cleaned and debearded
  • double cream 100ml
  • fries and/or crusty bread to serve


  • English mustard powder 1 tbsp
  • malt vinegar 2 tbsp
  • sugar 1 tsp


  • Step 1

    Heat the olive oil in a large lidded pan and fry the lardons until golden, then add the onion, carrot and fennel, and cook for 10 minutes or until soft. Add the herbs and beer with some black pepper. Simmer for 5 minutes to evaporate the alcohol.

  • Step 2

    Tip in the mussels and put on the lid. Cook for 3-4 minutes or until the mussels open. Shake the pan a couple of times during cooking to move the mussels around. Stir in the cream and taste for seasoning.

  • Step 3

    Mix the mustard sauce ingredients in a small bowl and serve with the mussels and fries and/or crusty bread, if you like.

Check out our best mussels recipes here...

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Nutritional Information

  • Kcals 669
  • Fat 43.3g
  • Saturates 20.1g
  • Carbs 22g
  • Sugars 15.4g
  • Fibre 6.8g
  • Protein 37.1g
  • Salt 2.8g