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5 from 1 vote

Belgian Wit Mussels with Coconut Milk (and Curried Fries)

A zesty twist to the Belgian classic dish moules frites. Belgian wit beer, coconut milk, coriander and fresh basil + orange zest make PEI mussels irresistible. Recommended side: curried fries. Pair with Belgian wit of course.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Seafood | Cooking with Beer
Cuisine: Seafood
Servings: 2 servings
Author: Chris www.craftbeering.com


  • 2 lbs fresh PEI mussels
  • 2 tbsp coconut oil
  • 2 cloves garlic minced
  • 2 shallots minced
  • 2 tsp ground coriander
  • 1 12 oz Belgian wit Witbier
  • 1 can full fat coconut milk or coconut cream
  • 1 bunch fresh basil
  • zest of half an orange
  • fries generously dusted with yellow curry powder recommended or substitute with fresh naan bread


  • Clean and debeard the mussels, discard any open ones.
  • In a large, deep saute pan (must have a lid) heat the coconut oil over medium-high heat.
  • Add the garlic and shallots, stir, add the coriander and stir again.
  • Add the beer, then the coconut milk and stir to combine. Let sauce simmer and reduce a little bit.
  • Add all the mussels, stir to coat them with the sauce and cover with the lid. Cook until all the mussels have opened.
  • Immediately transfer the mussels to a deep serving platter (to share) or individual bowls, pour the sauce over them and generously garnish with basil and orange zest.
  • Serve with curried fries (or fresh naan) and pair with Belgian wit. Slurp any leftover sauce. Brag to your craft beer loving friends.