Creamy mussels with blue cheese and Belgian beer… This is a powerful starter of a dinner. And also a heavenly flavor combination that beer and blue cheese is!
You will adore this next dish: mussels with blue cheese and Belgian beer!
That title on itself already sounds freakin’ finger licking good because that’s just how it is. And then it smells even more promising when these mussels are cooked. I just can’t get enough of these mussels!
Do you often cook mussels at home?
Can you find them easily where you live?
Or don’t you really have a clue how to prepare mussels then? Cooking mussels is very easy though. Just don’t overcook it or they will become hard as bullets.
Mussels with Blue Cheese & Belgian Beer
I used a Belgian Carolus tripel beer from my local brewery.
But you can use any strong dark beer if you like. And the same goes for the blue cheese: I used a Belgian blue cheese similar to roquefort but any other type of blue cheese will also do.
Stilton for example or gorgonzola would also be a great match because those are strong enough to be paired with beer.
Just make sure not to add any extra salt to this dish.
The blue cheese is quite salty on its own already. You don’t want to make these beautifully meaty mussels inedible. So be gentle when you season the mussels. The main flavors have to be the beer and blue cheese.
And a tad of freshly cracked black pepper.
I served this portion for 2 as a little starter. And what a powerful way to start off a fish dinner!
Do you love mussels?
Are you looking for more recipes with mussels to try out yourself at home?
Then also check out my mussels with beer and bacon…
- 14 fresh mussels
- ½ cup Belgian dark ale (120 ml)
- 2 oz blue cheese (55 g), crumbled
- 1 small garlic clove
- 3 tbsp fresh carrot diced
- 3 tbsp fresh celery diced
- 2 tbsp onion chopped finely
- 2 tbsp fresh parsley chopped finely
- 1 tsp unsalted butter
- Rinse the mussels under cold running tap water. Brush them clean and scrape off any sediments on the shells using a sharp knife. Then rinse the mussels again and let them drain at room temperature.
- Peel the garlic clove and chop it up very finely. Add the unsalted butter to a medium saucepan and add the chopped garlic.
- Place the pan over medium heat and gently fry the garlic in the melted butter for 2 minutes. Then add the diced carrot, celery and yellow onion to the pan as well. Season with a little pinch of pepper.
- Stir the vegetables well and cook them in the butter for about 6 minutes. Then pour in the tripel beer.
- Stir and cook for another 2 minutes. Then add the cleaned and rinsed mussels to the pan.
- Stir and put a lid on the pan. Turn the heat high now and let the mussels cook in the beer and vegetables for 4 to 5 minutes. They should have opened by then. Add the crumbled blue cheese.
- Stir, turn the heat lower and let the blue cheese melt into the beer sauce. Cook for another 2 minutes until the sauce starts to thicken lightly.
- Check the seasoning and add extra pepper to taste if necessary. Then scoop the mussels onto warm plates and drizzle with the rest of the blue cheese sauce and vegetables. Sprinkle with some of the freshly chopped parsley. Serve immediately while hot.