Dill-Infused Mussels with Brugse Zot Beer

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 vibrant brine of Brugse Zot ale and fresh dill, served with crusty bread for dipping. This Belgian-inspired seafood recipe, ready in about 20 minutes, pairs mussels, Brewery De Halve Maan Brugse Zot, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 10 min Serves 4 Belgian cuisine 280 cal/serving

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Ingredients

2 lbs, scrubbed and debearded mussels
1 cup Brewery De Halve Maan Brugse Zot
1, thinly sliced lemon
3 tbsp, chopped fresh dill
2 cloves, minced garlic
2 tbsp butter
1/4 tsp salt

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Instructions

Step 1: Place mussels in a large pot with 1 cup Brewery De Halve Maan Brugse Zot, 1 sliced lemon, and 2 minced garlic cloves. Bring to a rolling boil over high heat, then cover and steam for 5-7 minutes until all mussels open.
Step 2: Remove pot from heat and immediately stir in 3 tbsp chopped fresh dill, 2 tbsp butter, and 1/4 tsp salt, swirling until butter melts and dill infuses the liquid.
Step 3: Discard any mussels that remain closed, then serve immediately in a shallow bowl with the steaming liquid and lemon slices, accompanied by crusty bread for soaking up the broth.