Belgium Steamed Black Mussels with Fresh Bread

Recipe by Katherine Brown of Debacle


  • 1 tbs olive oil
  • 1 celery stalk, thinly sliced on an angle
  • 1 small leek (white part only), halved, sliced
  • 2 garlic cloves, finely chopped
  • 1 cup (250ml) low-carb beer
  • 1 bay leaf
  • 2 tbs lemon juice
  • 6 thyme sprigs
  • 1kg black mussels, scrubbed, debearded
  • 1/4 cup chopped flat-leaf parsley
  • 400g grainy bread, to serve


– Heat oil in a large pan over medium-high heat.
– Cook celery, leek and garlic for 1 minute until leek softens. Add beer, bay, juice and thyme. Bring to a boil.
– Add mussels, cover and cook for 5 minutes until mussels open (discard any that don’t).
– Stir in parsley.
– Serve with bread.

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