Mussels with goat cheese and blonde beer
- Preparation 30 min
- Cooking 25 min
- Servings 3 to 4
- Freezing I do not suggest
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🦪 A comforting, crowd-pleasing dish
Mussels have that rare ability to turn a simple meal into a shared moment around the table. Here, they’re simmered in a rich, creamy broth flavored with blonde beer, tender leeks and garlic, with just enough depth to make you want to soak up every last drop. It’s warm, generous and made for big bowls, crusty bread and long conversations.
🧀 A discovery that changes everything
I originally planned to use a different cheese… but there was none left at the grocery store. I grabbed this one almost by accident, without even realizing it was made from goat’s milk. The result? A total revelation.
La Mascotte, a Quebec semi-firm goat cheese crafted by Fromagerie Fritz Kaiser, is known for its toasted almond notes, balanced goat finish and washed, subtly woody rind. Once melted into the broth, it creates a velvety texture and a gentle tang that pairs beautifully with the blonde beer and the mussels. Thank you, life.
🍺 Simple, generous and effortlessly impressive
Everything comes together in a single pot, the sauce builds slowly, and the mussels cook right at the end. It’s the kind of recipe that feels special without being complicated. Perfect for hosting, or for those nights when comfort and flavor are non-negotiable.
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✅ Fresh mussels matter
Use tightly closed mussels and cook them the same day for the best texture.
✅ Cheese in cubes
Cubing the cheese ensures even melting and prevents sticking.
✅ Perfect broth texture
The cornstarch gives the sauce a silky, spoon-coating consistency ideal for dipping bread.
✅ Partial make-ahead
The sauce base can be prepared in advance, but the mussels must be cooked just before serving.
✅ Bread is mandatory
Seriously. Don’t skip it.
Ingredients
- 2 kg (4 lb) mussels, ideally from Prince Edward Island
- 3 tbsp butter
- 625 ml (2 ½ cups) sliced leeks
- 4 garlic cloves, finely chopped
- 125 ml (½ cup) white wine
- 1 tsp salted herbs
- 250 ml (1 cup) Blonde de Chambly beer or another blonde beer
- 250 ml (1 cup) chicken broth
- 237 ml (about 1 cup) 15% cream
- 500 g (17 oz) La Mascotte goat cheese, rind removed and cut into cubes
- A generous handful of fresh parsley, chopped
- 2 tbsp cornstarch mixed with 60 ml (¼ cup) cold water
- Salt and freshly ground pepper
- 1 baguette, for serving
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Preparation
- Clean the mussels thoroughly under cold water using a brush and remove the beards. Discard any open or cracked mussels and set the rest aside.
- In a large pot over medium heat, melt the butter. Add the leeks and garlic and cook for 5 minutes, stirring. Season generously with pepper. Add the white wine and cook for 2 more minutes.
- Add the salted herbs, beer, chicken broth, cream, goat cheese, half of the parsley and the cornstarch slurry. Stir well and simmer for 7 to 8 minutes, stirring frequently, until the cheese is fully melted and the broth slightly thickened.
- Add the mussels, stir gently, cover and cook for 5 to 7 minutes, until all the mussels have opened. Stir occasionally.
- Divide the mussels into large bowls, ladle plenty of broth over top, garnish with the remaining parsley and serve immediately with crusty bread.
A firm cheese like Gruyère or Comté will work, but goat cheese brings a freshness and balance that really defines this dish.
Another blonde beer or a light lager works, as well as a non-alcoholic one.. Avoid overly bitter beers.
The sauce can be prepared in advance, but the mussels should always be cooked right before serving.
Walk outside and throw them as far as humanly possible. Just try not hitting your neighbour. Any mussel that stays closed after cooking is not safe to eat.
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