Steamed Mussels with Ommegang Witte

I wasn't really planning this as a blog post, but I couldn't help but want to take a picture and share it. Truly delicious. I am currently in Lima, Peru visiting all of my family. Eating some delicious food over here! But this I made just before I left. My friend and I were craving some mussels and decided our best bet would be to make them ourselves. No lie, better than any restaurant I've been to. Ommegang Witte was just right for this kind of dish. Nice and bright and citrusy. And delicious cooked in with all that butter and garlic.

I think mussels are such a great dish to make. They are delicious, take just a few minutes to cook, and they are not at all expensive. And it's honestly fun. A combination of my fascination with marine life and of food. They are still alive when you get them! (I love when you tap on them and they close up) And hey they also look kinda Christmasy with the red and green right?


  • 2 pounds mussels
  • 12 oz Ommegang Witte (or other witbier)
  • 2 plum tomatoes
  • 4 tbsp butter
  • 4 garlic cloves
  • 2 shallots
  • juice from 2 lemons
  • a few sprigs of parsley
  • salt to taste
  • olive oil
  • 1 baguette

Remove any beards from the mussels (the little stringy bits hanging out) and wash them. Throw out any mussels that are broken or that don't close when tapped. Chop 3 of the garlic cloves and the shallots. Chop the tomatoes and parsley. In a large pan, melt 1 tablespoon of butter over medium heat. Add the garlic and shallots and simmer for 3 minutes. Add the mussels to the pan and pour in the beer. You can add more or less, 12 oz was just an estimate. Cover and simmer for 5 minutes, or until you see the mussels open. Add the tomatoes, rest of the butter, lemon juice, parsley, and salt. Cook for another 2 minutes. Cut the baguette in half lengthwise and rub with a garlic clove that's been cut in half. Sprinkle with some salt and olive oil and toast in the oven. We also covered the bread in grated parmesan cheese before toasting and sprinkled some on the mussels. Serve mussels with the bread for dipping and pair with the beer.