My husband recently scrolled through my Instagram feed, just because. He commented, “You post a lot of pictures of mussels.” Really?! Personally, I think I post way more pictures of cupcakes, macarons, and donuts – you know, three of the main food groups. But I can’t deny that mussles are one of my favorite foods. And they’re so visually stunning; I can’t help posting a picture whenever I eat them.
I always associate mussels with Belgium. They are one of the national foods of the country, along with waffles (waffels), chocolate, and beer. So, it made sense to me to cook them in a good Belgian brew. The onion, bacon, and tarragon all complement the beer, and of course you need some crusty bread to sop up all the lovely juices.
- Brown the bacon in a large Dutch oven over medium heat. Remove bacon to a paper towel lined plate. When the bacon is cool enough to handle, cut chop it into small pieces.
- Meanwhile, add the sliced onion to the pot. Cook until onions have begun to caramelize, stirring every few minutes. Add beer and bring to a boil. Carefully add the mussels. Reduce heat to medium-low, cover and let steam until mussels have opened, about 10 minutes. Discard any mussels that haven’t opened.
- Sprinkle bacon bits and chopped tarragon over the mussels before serving.