Looking for inspiration for a new mussel recipe? Get started with this recipe for mussels with our beer Kasteel Tripel and bacon!
The mussel season goes hand in hand with summer. Luckily, we no longer have to strictly follow the rule that mussels are at their best during the months with an ‘R’. Thanks to the latest cooling systems, we can also eat them in July and August. Because you can also enjoy a glass of Kasteel Tripel in the summer sun, we decided to prepare our portion of mussels with this Kasteel beer.
What do I need?
Less is more and that certainly applies to mussels. That is why we limit the number of ingredients for this recipe. Of course, feel free to experiment with other herbs, vegetables, and side dishes. Do you have little time to prepare the dish? In many grocery stores you can buy the mussel vegetables already cut and bundled.
● 2 kg mussels
● 2 medium onions
● 2 celery stems
● Dried celery and / or mussel herbs
(to be added to taste)
● Flat-leaf parsley (to be added to taste)
● 100 grams baco
● 330 ml Kasteel Tripel
How do I prepare the dish?
Start by rinsing and cleaning the mussels properly. Also check whether the mussels are properly closed. Tap the mussels with your fingers, and discard any mussels that remain open. Heat the butter or olive oil in a large pot and fry the onion, celery, parsley and bacon strips briefly. Season to taste with the dried celery and/or mussel herbs.
Add the mussels and cover with Kasteel Tripel. Decide for yourself if you use the whole bottle to give the mussels a unique beer taste. Kasteelbier gives the mussels a slightly hoppy taste, while the bacon gives the mussels a salty touch. So taste regularly and add more if necessary.
Bring the beer to a boil and shake the mussels. Cover and boil until all the mussels are open. Serve the mussels with fresh fries or a piece of baguette.
Enjoy the mussels and do not hesitate to share your own interpretation of this recipe with us!