Belgian-style mussels and chips

Serve the mussels piping hot with fresh lemon or lime wedges.

 Less than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 1 packet (1kg) PnP oven chips
  • Glug olive oil
  • Small handful rosemary leaves
  • Large knob butter
  • 4 large cloves garlic, finely chopped
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 1 cup (250ml) Weiss beer (we used CBC Amber Weiss)
  • 2 packs (800g each) half shell mussels, defrosted
  • Handful fresh parsley, chopped
  • Milled black pepper 
  • Mayonnaise, to serve with chips (optional)


  1. Preheat oven to 220°C.
  2. Toss chips on a large baking tray with olive oil and rosemary.
  3. Bake until golden and crispy, tossing occasionally.
  4. Heat butter in a large pot with a tight fitting lid.
  5. Sauté garlic, celery and onion until soft.
  6. Pour in beer and bring to the boil.
  7. Add mussels and steam for 3-4 minutes until completely heated.
  8. Stir though parsley and season with pepper.
  9. Serve immediately with chips and mayonnaise.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Asparagus skewers

Cooking asparagus on the braai imparts so much more flavour than just blanching.

Blueberry ice-cream cake

This is store-bought ice cream made into a home-made frozen dessert. Download this recipe, you’ll be making it all summer long!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.