Prep Time: 10 Minutes
Cook Time: 10 Minutes
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