Mussels Hoegaarden Recipes

MUSSELS IN LAGER

Steps:

• Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
• Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

THAI STEAMED MUSSELS

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

MUSSELS IN RED PESTO

Steps:

• Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add the chilli flakes and bubble for 2 mins.
• Add the mussels. Cover and cook for 5 mins until all the shells have opened. Discard any that remain closed. Stir in the red pesto and toss well. Tip into a large bowl and serve with crusty bread.

MUSSELS HOEGAARDEN

Steps:

• Wash the mussels in cold running water.
• Pull off any stringy "beards" and throw away any mussels that fail to close after tapping them firmly.
• Get out a large, heavy saucepan with a tight fitting lid and place it over a high heat.
• Add the mussels, Hoegaarden and onion, then immediately cover with the lid.
• Give the pan a shake once in a while to move the mussels around.
• As soon as the mussels have all opened, add the cream.
• Boil for 30 seconds or so, remove from the heat and add the parsley.
• Serve with a crusty bread for mopping up the sauce and a big plate of french fries and mayonnaise!

MUSSELS HOEGAARDEN AND GREEN HERBS

Steps:

• 1 Cut the onion and celery into small dice (heaping them together is okay)
• 2 Mince the shallot to yield 2 tablespoons and the garlic to yield 2 teaspoons (again; together is okay)
• 3 Heat the oil in a pot large enough to hold the mussels, over medium-low heat
• 4 Add the onion, celery, shallot, garlic, thyme, bay leaves and one-fourth of the beer
• 5 Cook, stirring occasionally, until the vegetables have softened but not browned
• 6 Meanwhile, coarsely chop the parsley, cilantro and spinach, reserving about 1 tablespoon each of the parsley and cilantro for garnish
• 7 Working in batches, transfer the mixture of greens to a food processor or blender, adding up to 6 ounces total of the beer
• 8 Puree until smooth
• 9 Clean the mussels under running water
• 10 If any of them are open, tap gently on them
• 11 If they do not close, discard them
• 12 Pour the green puree into the pot, then add the mussels and stir to incorporate
• 13 Season with salt and pepper to taste
• 14 Add the cream and the remaining beer
• 15 Bring to a boil over high heat; cover and cook just until the mussels have opened
• 16 Discard the thyme and bay leaves
• 17 Divide between individual bowls, discarding any mussels that did not open
• 18 Garnish each portion with the reserved chopped parsley and cilantro
• 19 Serve hot