Mussels Steamed in Beer and Thyme

Mussels always remind me of Belgium. Pre little Miss C days. Weekends away with good mates to Brussels for beers and mussels whenever we were in Holland.

Brussels is only 2 hours drive from Mr J's hometown in Holland. Weekend getaways to Brussels with his bestie Mr T and his then girlfriend (now wife) Miss A were always great fun and filled with good Belgian beers and mussels in big black pots.

It always starts with a Belgian beers filled afternoon at De Grote Markt followed by 1kg of steamed mussels each, accompanied by a mountain of Belgium fries and mayonnaise for dinner at a restaurant close by - mosselen-friet (Dutch) or moules-frites (French). A popular summer dish when the mussels arrive, typically from Zeeland, the Netherlands.

Mussels in Belgium are usually served in two black pots. One for the mussels and one is to be filled with the empty shells.

You can't have mussels in Belgium without having the Belgian Fries and Belgian Mayonnaise. Belgian mayonnaise tastes nothing like that white glop; it's thick, vinegar-y and perfect for fries. I used Dutch fritessaus which does not taste exactly like Belgian mayo but it comes pretty close to the original.

photo credits to http://www.belgianfries.com

You may ask what makes Belgium fries so special?

http://www.belgianfries.com/ listed a (simple) definition of what makes fries Belgian Fries:

• freshly cut, irregularly shaped
• cooked (fried) twice
• fluffy on the inside, crispy on the outside
• a distinct potato taste
• at least 10 mm thick
• preferably served in a paper cone

You can read more about about the famous Belgian Fries HERE.

Those were the days. The pre little Miss C days.

Curtis Stone's Mussels Steamed in Beer and Thyme
(Adapted from Surfing the Menu Again by Ben O'Donoghue and Custis Stone)
Serves 4

Ingredients

1 tbsp olive oil
4 kg / 8 lb 13 oz mussels, bearded and scrubbed
4 shallots (eschalots), finely chopped
2 garlic cloves, crushed
2 sprigs of thyme
3 bay leaves
200 ml / 7 fl oz beer
2 tbsp finely chopped flat leaf parsley
75 g / 2 3/4 oz butter, chopped into dice
extra finely chopped flat leaf parsley, for garnish

Method

1. Heat a large saucepan over a high heat until very hot. Add the oil, mussels, shallots, garlic, thyme and bay leaves and toss quickly. Add the beer, cover, and cook for 2-3 minutes or until the mussels begin to open. Add the parsley and toss through.
2. Heat a medium saucepan over a high heat. Strain the liquid from the mussels into the saucepan. Return the mussels, discarding any that have not opened, to the large saucepan, cover, and keep warm. Bring the mussel liquid to the boil for 1 minute, add the butter and whisk until the butter has melted.
3. Place the mussels in a large serving bowl, pour over the butter sauce, sprinkle over parsley, and serve immediately.
   
   

How to eat mussels: Use an empty shell as a tweezer or tongs to pick out the mussel meat from shell: