Recipe courtesy of Luc Dendievel

Moules (Mussels) with Chimay Beer and Goat Cheese

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  • Level: Easy
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12 pounds Prince Edward Island mussels

2 cups 1/4-inch diced carrots

1/2 cup 1/4-inch diced smoked slab bacon

1 tablespoon butter

2 cups 1/4-inch diced celery

1 cup 1/4-inch diced onion

2 quarts beer (Chimay Trappist)

1 pound Montrachet goat cheese, cubed

Salt and freshly ground black pepper to taste

1 cup chopped parsley

Belgium Fries, recipe follows, for serving

Belgian Fries:

4 (8 to 10-ounce) large Idaho potatoes

1/2 gallon peanut oil



  1. Discard any mussels that are already open. Remove the beard attached to each, and wash the mussels in very cold water 3 to 4 times to remove the grit. Blanch the carrots for 2 minutes and set aside to cool. Put the diced bacon in a saucepan of cold water and bring to a boil. As soon as it comes to the boil, drain the bacon, add to a large pot with the butter, and saute over medium-low heat for 1 minute. Add the celery, onion, and carrots and cook for 2 to 3 minutes do not allow the vegetables to color. Add the beer and cook gently for 2 minutes. Add the goat cheese and stir to dissolve it in the liquid. Add the mussels and season to taste with salt and pepper. Cover, bring to a boil quickly and cook for 4 minutes. (All the mussels should have opened). Stir the mussels, cover again and cook for a further 1 to 2 minutes. Stir again and add the parsley. Serve immediately with a plate of Belgium Fries.

Belgian Fries:

  1. Heat oil in pan to 250 degrees. Peel the potatoes, and cut the potatoes 1/4-inch thick lengthwise. Blanch the potatoes in the oil for 5 minutes. Remove the potatoes from oil. Turn up the heat to 350 degrees. Return potatoes to oil and fry until golden brown. Once fried, drain on paper towels, season with salt.
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