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Mother Earth Weeping Willow Wit Steamed Mussels


  • 1/4 cup flour
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 8 cloves garlic roughly chopped
  • 1 12 ounce bottle Mother Earth Weeping Willow Wit Belgian-Style Wit Beer
  • 1.5 pounds mussels
  • 1/4 cup chopped basil for garnish optional
  • 1/2 pound angel hair pasta prepared and optional
  • Parmesan to taste, optional


  1. Combine 1/4 cup flour with a large bowl of water - enough to cover mussels by a couple of inches
  2. Add mussels and soak for 20 - 30 minutes
  3. Scoop mussels out of flour water with a slotted spoon and transfer to a colander, discard flour water
  4. Scrub mussels and remove the weird hairy beard things by using a towel to grab and pull it off, discard any that don't stay closed
  5. Melt butter and olive oil in a Dutch oven on medium heat, add garlic, and cook until soft and fragrant, about 2 minutes
  6. Transfer mussels from bowl to Dutch oven
  7. Add beer, cover, and cook on medium low until mussels open, 8-10 minutes, discard any that don't open
  8. Serve over pasta garnished with parmesan and basil if using