Prep Time: 10 Minutes
Cook Time: 10 Minutes
Serves: 4

1.) Add butter to to medium-hot skillet or pot and sauté shallot, celery and parsley until shallots and celery soften, about 2 minutes

2.) Add ½ can of Wittekerke 

3.) Add Mussels and top with remaining beer and cover

4.) Bring to a boil and steam until the shells are all open.

5.) Add a pinch of salt and pepper and juice of ½ a  lemon and toss the mussels in the pot.

6.) Serve in bowls with a lemon wedge and a side of fresh bread.

7.) Discard any unopened mussels.

For tips on cleaning Mussels check out this article from Epicurious