Food Recipes Appetizers Seafood Appetizers Steamed Mussels in Gueuze Be the first to rate & review! Wheaty-flavored Gueuze makes a subtly sweet poaching liquid to complement the briny mussels. Or use a slightly tangy Blanche de Bruges or any pale ale. Serve with a crusty bread.Plus: More Seafood Recipes and Tips By Cassandra Dooley Updated on March 27, 2015 Save Rate PRINT Share Close Yield: 4 1-course servings Cook Mode (Keep screen awake) Ingredients 2 tablespoons unsalted butter 1 celery rib, minced 3 small shallots, minced 1 garlic clove, minced 2 fresh thyme sprigs 1 1/4 cups Gueuze beer 1 tablespoon minced fresh parsley 2 pounds small mussels, scrubbed and debearded Salt and fresly ground pepper Directions Melt the butter in a nonreactive saucepan. Add the celery, shallots, garlic and thyme and cook over moderate heat, stirring, until the vegetables soften. Add the beer and parsley and bring to a boil over high heat. Add the mussels, cover and steam, shaking the pan, until they open, about 5 minutes. Scoop the mussels into bowls, discarding any that don't open. Season the broth with salt and pepper and pour over the mussels. Originally appeared: April 1996 Rate It Print