Size: 250 ml
ABV: 5.2 %
I first saw this beer right at the beginning of my pilgrimage sitting on a deserted dusty shelf in the great beer warehouse that is Beers of Europe. A beer made with mussels, now that needed trying! It was only on a latter trip to Dinant that I began to fully appreciate the Belgian fetish for bivalve molluscs.
Whether the locals truly love mussels, or that they just remain an iconic tourist catch, you will rarely travel anywhere in the winter months and not find them on the menu. Moules frites, or Mussels and Chips to us is something everyone needs to try at least once. The common denominator is a huge pot of steamed black mussels, sitting in a moat of wholesome broth, all served with a side of chips. The classic moules mariniere remains the staple dish, served in a sumptuous broth made with white wine, shallots and parsley, but many mussel houses offer great alternatives, in particular those cooked in traditional local Belgian beer.
It’s important to remember that mussels are seasonal (September to February usually). Outside these months they become harder to find, and certainly the standard usually diminishes. Waiters can get snobby about these things and may look incredulously at you should you try and order in April!
Either way, mussels are incredibly good for you, being an excellent source of selenium, B12, zinc and folate, in addition to being fun to eat, and usually delicious. In Belgium, you are always guaranteed a healthy portion and there is almost always a fantastic selection of beers to wash them down with. My only recommendation is to drink anything other than the Yersekes Mosselbier, unless weak lagery pils float your boat. This beer certainly wasn’t the worst I would ever drink and at least it didn’t taste of shellfish.
Trivia: Yerseke is a small Dutch village situated on the Southern shore of the Oosterschelde which is well known for its fishing industry, and in particular mussels, oysters and clams.