|Left: The original dish at Belga Café; Right: Chef Vandaele|
- 4 lbs mussels, washed and debearded
- 2 bottles of Hoegaarden beer or ½ bottle of white wine
- ½ onion, chopped
- ½ celery or leek, chopped
- ½ cup asparagus, cut in 2-inch pieces (optional)
- 4 cloves garlic, chopped
- 1 cup bacon, chopped
- 1 bunch of fresh parsley
- 4 Tbsp butter
- salt and pepper to taste
- Add the mussels to the pot and pour all the beer or wine over it. (You can also separate mussels evenly into four individual serving pots and divide the liquid over each.)
- Add salt and pepper to taste.
- Let boil and then gently shake up the pot.
- Add parsley just before serving.
- Serve with bread or Belgian fries.
I was sent a lovely bottle of Clambake Chardonnay to sample. This sweet wine boasts excellent pairing with seafood, and is the perfect summer wine. Not only did we steam our mussels in the wine, we also had enough to drink a chilled glass with it - and boy, was it refreshing. Clambake is currently available in DC at: Dcanter, The Tombs, Batch 13, Dean and Deluca, Rappahannock Oyster Bar, and De Vinos. Learn more at: www.ripelifewines.com