- 12-16 oz. Lindemans Cuvée René gueuze lambic
- 1 large onion, diced
- 6 celery sticks, diced
- 2 Tbsp olive oil
- 2 lbs. mussels in shell, washed
In a 2-qt pot, sauté the onion and celery in the olive oil until they are clear – about 10 minutes. Into the same pot, add the gueuze; when the liquid starts to boil add the mussels. Steam the mussels, covered, until the shells open. Do not cook much longer or the mussels will become tough. Drain the liquid, and serve the liquid in a bowl alongside the mussels, with crusty bread for dipping.