Go Back
Print

Gose Beer Steamed Mussels

Fresh mussels steamed in sweet and sour gose beer and finished off with savoury dry sausage

Ingredients

  • 3 Pounds mussels
  • 1 Tbsp olive oil
  • ½ cup dry sausage I used spicy fennel
  • ½ medium onion, finely chopped
  • 1 shallot, finely chopped
  • 4 clove garlic, minced
  • 1 500 mL can Gose beer
  • parsley, chopped, for garnish

Instructions

  1. Clean mussels one at a time under running water. Scrub away any grit from the shells and pry away any beards. Discard any cracked shells or any mussels that do not close with a few taps. Set aside in a bowl of cold water.

  2. Heat the olive oil  in a large dutch oven type of pot over medium heat and add in the dry sausage. Saute for about 5 minutes and add in the onion, shallot, and garlic. Continue to saute for another 5 minutes. 

  3. Deglaze the pot with the gose beer. Strain the mussels and add them to the pot. Stir to combine well, cover, and let cook for about 10 minutes, until the mussels open. Transfer to a serving bowl, discard any mussels that did not open, garnish with parsley, and enjoy!