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ale-steamed mussels

Course: Entree | Beer Style: Belgian Golden Strong Ale

Belgian Golden Ale-Steamed Mussels

While you certainly could make a pot of mussels for one, there’s nothing better than placing a huge pot of steaming, aromatic mussels in the middle of a table full of friends. Fishing out the mussels, making a mess while drinking craft beer and having great conversation is a fantastic way to spend the evening.

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Prep Time: 30 minutes | Yield: 4


  • 3 lbs mussels, cleaned and rinsed
  • 2 leeks, thinly sliced up to the loose leafy part
  • 5 cloves garlic, chopped
  • 1 cup parsley, chopped
  • 1 generous Tbsp thyme, chopped
  • 2 lemons, sliced in half for juicing
  • 1/2 cup crème fresh
  • 1.5 cups Ovila Golden Ale
  • 2 Tbsp stone ground mustard
  • 2 Tbsp butter


  1. Start by prepping all of your ingredients to prepare for steaming the mussels. Chop your leeks, garlic and herbs, slice the lemons in half, and get your butter ready.
  2. Next, mix 1/2 cup crème fresh with 2 tablespoons of stone ground mustard in a small bowl.
  3. Clean your mussels and get them ready to steam (you should wait to do this until right before you are ready to cook them).
  4. Once all your ingredients and mussels are ready to go, heat a large pot over high heat and add in the butter. Once the butter begins to brown, about 3 minutes, add in the leeks and garlic.
  5. Allow them to sauté for 3 – 4 minutes, until they become soft and begin to brown. Next, add in the mussels and give everything a stir.
  6. Immediately after the mussels are mixed with the garlic and leeks, add in the beer and crème fresh/mustard mixture. Give everything a really good stir and cover the pot with a tight fitting lid.
  7. Let the mussels steam for 3 minutes. When the 3 minutes is up, remove the lid and add in your thyme, parsley, and juice from the 2 lemons. Stir everything one last time and the lid back on and steam for an additional 1 – 2 minutes.
  8. When the mussels have opened and finished steaming, remove from the heat and serve alongside a big pile of bread. Having a vessel for soaking up and eating the broth is a must. Discard any mussels that don’t open all the way and dig in!
  9. Recipe with photos can be seen at

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