Looking for inspiration for a new mussel recipe? Take our Kasteel Tripel and get started with this recipe for mussels with beer and bacon.
The mussel season goes hand in hand with the summer. We no longer have to strictly follow the rule that mussels are at their best during the months with an “R”. Thanks to the latest cooling systems, we can already eat them in July and August. Because you can also enjoy a glass of Kasteel Tripel in the summer sun, we decided to prepare our portion of mussels with this Kasteel beer.
What do I need?
Less is more and that certainly applies to mussels. That is why we deliberately limit the number of ingredients for this recipe. Of course feel completely free to experiment with other spices, vegetables and side dishes. Do you have little time to prepare the dish? In many shops you can buy the mussel vegetables already cut and bundled.
Ingredients
● 2 kg of mussels
● 2 medium onions
● 2 stalks of celery
● Dried wild celery and / or mussel herbs
(to be added to taste)
● Flat-leaf parsley (to be added to taste)
● 100 grams of bacon strips
● 330 ml Castle Tripel
How do I prepare it?
You start with rinsing and cleaning the mussels well. Also check whether the mussels are properly closed. Tap the mussels that don’t close and throw them away as long as they don’t close. Then heat the butter or olive oil in a large cooking pot and briefly fry the onion, celery, parsley and bacon strips. Season to your own taste with the dried wild celery and / or mussel herbs.
Add the mussels and cover with Kasteel Tripel. Decide for yourself whether you use the entire bottle to give the mussels a unique beer flavor. The Kasteelbier gives the mussels a slightly hoppy taste, while the bacon adds a salty touch. So taste regularly and top up if necessary.
Bring the beer to the boil and shake the mussels. Then let it cook further until all the mussels are open. Serve the mussels with fresh fries or a piece of French bread.
Enjoy it and do not hesitate to share your own interpretation of this recipe with us!
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