Belgian-Beer Mussels

These mussels are often served with French fries or toasted sliced baguettes.

Serves: 2Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2


  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter, divided
  • 1⁄2 cup diced yellow onion
  • 1⁄2 cup diced leeks, white and light green parts, washed and rinsed thoroughly
  • 2 large garlic cloves, finely minced
  • 4 springs fresh thyme
  • 1⁄2 tsp. dried crushed red pepper
  • 2 lbs. black mussels, scrubbed and debearded
  • 1⁄4 cup fresh tarragon leaves, chopped
  • 6 oz. Belgian wheat beer
  • 1 1⁄2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1⁄2 cup chopped fresh parsley


  • Heat a wok or large skillet over medium heat and add the olive oil and 1 tablespoon butter.
  • Once the oil is hot and the butter has melted, add in the onion, leeks, garlic cloves, thyme, and red pepper. Stir-fry for 1 to 2 minutes.
  • Add in the mussels, tarragon leaves, and beer. Cover with a lid and cook for 5 to 7 minutes or until the mussels have opened.
  • Leaving the liquids in the wok, transfer the mussels using a slotted spoon to a serving platter.
  • Turn the heat to high and whisk in the remaining tablespoon of butter to finish the sauce. Season the sauce with salt and pepper before pouring over the mussels.
  • Sprinkle with fresh parsley and serve immediately.