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Mussels with Kasteel Tripel

Today, we’re cooking with beer with master chef Didier Verbelen. He’s making mussels with Kasteel Tripel.

Preparation time:
30 mins.

to serve 4


  • 4 kg mussels
  • 2x 33 cl Kasteel Tripel
  • 1 knob of butter
  • 4 onions
  • 4 carrots
  • 1 green celery
  • 16 vine tomatoes
  • 1 bunch of parsley
  • 200 g grated ‘Oud Brugge’ cheese
  • Paprika powder
  • Curry powder
  • Pepper



1. Preparation: 4 kg mussels, 4 onions, 4 carrots, 1 green celery

Dice the vegetables finely (brunoise) and rinse the mussels.

2. 1 knob of butter, diced vegetables

Take a large cooking pot with a lid and fill it with the butter, onion, carrot and then the celery.

3. Pepper, paprika powder, curry powder

Season the vegetables with the pepper, paprika powder and curry.

4. 4 kg mussels, 33 cl Kasteel Tripel

Add the mussels and deglaze with Kasteel Tripel.

5. Cook the mussels for about 5 minutes on a high heat with the lid closed. Are the mussels starting to open? If so, shake the pan and leave them to cook for another minute.

6. 33 cl Kasteel Tripel

Spoon the mussels onto a deep plate and finish with Kasteel Tripel (lukewarm).

7. 16 vine tomatoes

Cut the vine tomatoes into blocks.

8. 200 g grated ‘Oud Brugge’ cheese, 1 bunch of parsley

Finish the plate with the tomato blocks, the grated cheese and parsley.