Chrissy Teigen's Spicy Mussels with Stella Artois recipe

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If you read our interview with Chrissy Teigen about her partnership with Stella Artois, you know we promised you her special mussels recipe, made in honor of the historic Belgian holiday, "The King's Feast," celebrated on November 15 -- and we don't break our promises.

Enjoy and happy cooking!

CHRISSY'S SPICY MUSSELS WITH STELLA ARTOIS

Chrissy gave us a sneak peek into her holiday menu by sharing her take on a classic Belgian mussels recipe. She put her own twist on the dish by adding spices, herbs and Stella Artois into the broth. The result is a creamy, comforting dish that's surprisingly simple to whip up for a group – the perfect alternative to a traditional turkey this season!

Serves 4

Ingredients
• 2 cups water
• 4 pounds mussels, de-bearded and cleaned
• 1 bunch cilantro stalks, stems tied with a string and leaves reserved
• 2 stalks lemongrass cut into 2-inch sections and smashed
• 1 2-inch knob of ginger, peeled and cut into thin slices
• 2 tablespoons vegetable oil
• 4 medium shallots, peeled and finely diced (about 1 cup)
• 2 large celery stalks, cut into thin half moons
• 3 garlic cloves, smashed
• 2 small Thai bird chilies, finely minced
• 1 15-ounce can coconut milk (not light), shaken
• 1 tablespoon fish sauce, plus more for seasoning
• 1⁄2 cup Stella Artois
• Lime wedges and chopped basil for serving

Directions
1. Bring water to a boil in a large pot. Add mussels, cilantro bundle, half the lemongrass and half the ginger. Cover and cook until mussels open, about five minutes.

2. Strain mussels through a colander and set over a large bowl to catch and reserve liquid. Strain liquid again if necessary to remove any sand or grit.

3. While mussels cool, heat oil in a small saucepan over medium-low heat. Add shallots and cook, stirring until just tender but not brown, about four minutes.

4. Add reserved mussel cooking liquid (around four cups), coconut milk, fish sauce, garlic, remaining lemongrass and ginger. Bring to a boil, reduce heat and simmer until soup thickens slightly, about 15 minutes.

5. While broth is simmering, remove mussels from their shells – there should be around two cups of mussel meat.

6. Stir in beer and simmer for three minutes. Season with fish sauce.

7. Divide mussels among four bowls and pour about one cup of hot broth into each.

8. Scatter the top of each bowl with Thai chilies and garnish with cilantro and basil.Serve with lime wedges and a cold Stella Artois.

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