Brussels Mussels in Witbier & Herb Broth

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Plump mussels steamed in a fragrant blend of Belgian Witbier, white wine, and fresh herbs, served with crusty sourdough for dipping. This Belgian-inspired seafood recipe, ready in about 30 minutes, pairs Mussels, Belgian Witbier, Dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Belgian cuisine 350 cal/serving

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Ingredients

2 lbs Mussels
1 cup Belgian Witbier
1/2 cup Dry white wine
1 medium Yellow onion
2 cloves Garlic
1 tablespoon Fresh thyme
1/4 cup Fresh parsley
2 tablespoons Olive oil
1/2 teaspoon Salt
1/4 teaspoon Black pepper

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Instructions

Step 1: Scrub 2 lbs mussels under cold water and remove beards. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium finely chopped yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
Step 2: Add 2 lbs scrubbed mussels to the pot, then pour in 1 cup Belgian Witbier and 1/2 cup dry white wine. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and bring to a gentle boil, cooking for 5-7 minutes until all mussels open.
Step 3: Discard any mussels that remain closed. Stir in 1 tablespoon fresh thyme and 1/4 cup fresh parsley, cooking for 1 minute more. Serve immediately in a large bowl with lemon wedges and crusty bread for dipping.