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Steamed Mussel with Vedett

How to make steamed mussels with Vedett Extra White*


  • 2 pounds mussels, cleaned, debearded
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small rib celery, thinly sliced
  • 2 shallots, sliced
  • 1/4 tsp fresh thyme leaves or 1/8 tsp dried
  • 1 (12-ounce) bottle Vedett Extra White
  • 1 bay leaf
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste
  • 1 crusty baguette, cut into 1-inch-wide slices



  • Heat oil over medium-high heat in a large skillet;
  • add shallots and celery. Cook until softened, about 5 minutes.
  • Add mussels; add Vedett* beer, thyme, bay leaf, salt and pepper to taste. Cover.
  • Cook untill mussels are open, about 4-6 minutes, keeping pan moving frequently. Discard mussels that do not open.
  • Serve in shallow bowls.