Mussels with Fennel


  • 2 tablespoons of butter
  • 1/3 cup of chopped onions
  • 1 1/2 cup of Ommegang  Belgian-style Abbey Ale
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 2 pounds mussels


  1. Melt butter in large saucepan or Dutch oven over medium heat.
  2. When foam subsides, add onions, saute until soft: about 5 minutes.
  3. Sit in Ommegang, fennels seeds and bay leaf. Add mussels. Cover pan tightly, steam only until mussels open: 3-4 minutes.
  4. Remove mussels with a slotted spoon to bowls. Discard any mussels with unopened shells. Strain Ommegang juice into bowls.
  5. Serve with hearty bread.

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