Mussels With Beer

A while back, I did a mussel dish with pasta dish. One of the readers suggested white wine instead of water. In classic mussel recipe, white wine is usually the choice. Well, I was a bit crazy and went for Belgium wheat beer instead!

I decided all the live mussels a great send off. Gave them a premium Belgium wheat beer to drink before dunking them into a hot pot.

After 30 mins, I checked on the mussels and they were like this:

Judging by the look of it, I guessed they were pretty smashed up by now. All these drunken mussels were ready for cooking.

This is the end result:


It smelled wonderful while it was cooking, this probably due to using beer instead of water. The stock was sweet with a hint of bitterness. This is probably the reason why white wine is commonly being used and not beer. Despite that, I quite like it though, especially with fresh bread.