Recommendations · Beer and food

Mussels with Vedett Extra White

Mussels from the pan with leek, onion and a splash of witbier. The beer goes in the pan and in the glass, both times for the same reason.

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Bottle of Vedett Extra White, beer

From the shelf

The bottle

Vedett Extra White is a Belgian witbier of 4.7 percent by volume. Witbier is brewed with wheat and gets coriander and orange peel added in the brewhouse. That gives a cloudy glass, a soft spicy aroma and little bitterness, with firm carbonation.

Order in the online shopVedett Extra White

The combination

Why this works together

Mussels are salty, and so is the liquid in the pan. Witbier has a low bitterness and only a mild acidity, so it lays nothing over that saltiness. The carbonation cleanses the mouth between two bites, and the orange peel in the beer echoes the lemon you serve with it.

At the table

The dish

  • Before 4 people
  • Ready in 30 minutes
  • Type main course

What you need

  • 2 kg mussels
  • 2 leek stalks, in rings
  • 2 onions, in half rings
  • 2 celery stalks, cut into crescents
  • 2 cloves of garlic, crushed
  • 30 g butter
  • 200 ml wheat beer
  • 3 sprigs of parsley
  • 2 bay leaves
  • black pepper from the mill
  • 1 lemon, cut into wedges
  • bread or fries, to serve alongside

How to make it

  1. Rinse the mussels under cold running water. Discard the ones that are open and do not close when you tap them.
  2. Melt the butter in a large pan with a lid. Sweat the onion, the leek, the celery and the garlic for 5 minutes over medium heat, without letting them colour.
  3. Pour in the wheat beer, add the bay leaf and the parsley and bring it to the boil.
  4. Add the mussels, put the lid on and steam them over high heat for 6 to 8 minutes. Give the pan a good shake once halfway through.
  5. Check that all the mussels are open. Throw away the shells that have stayed closed.
  6. Grind pepper over it and put the pan on the table. Serve with lemon wedges, bread or chips.

In the glass

Serving

Pour at 5 to 7 degrees into a wide, bulbous glass. Leave a little in the bottom of the bottle, swirl the bottle so the yeast comes loose and pour it in all at once; that is what makes the beer cloudy. Two fingers of foam is enough.

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