Instructions: Discard any mussels that are already open.

Remove the beard attached to each, and wash the mussels in very cold water 3 to 4 times to remove the grit.

Blanch the carrots for 2 minutes and set aside to cool. Put the diced bacon in a saucepan of cold water and bring to a boil.

As soon as it comes to the boil, drain the bacon, add to a large pot with the butter, and saute over medium-low heat for 1 minute.

Add the celery, onion, and carrots and cook for 2 to 3 minutes do not allow the vegetables to color.

Add the beer and cook gently for 2 minutes.

Add the goat cheese and stir to dissolve it in the liquid.

Add the mussels and season to taste with salt and pepper.

Cover, bring to a boil quickly and cook for 4 minutes. (All the mussels should have opened).

Stir the mussels, cover again and cook for a further 1 to 2 minutes.

Stir again and add the parsley.

Serve immediately with a plate of Belgium Fries. (Recipe follows).

BELGIAN FRIES:
Heat oil in pan to 250 degrees.

Peel the potatoes, and cut the potatoes 1/4-inch thick lengthwise.

Blanch the potatoes in the oil for 5 minutes.

Remove the potatoes from oil.

Turn up the heat to 350 degrees.

Return potatoes to oil and fry until golden brown.

Once fried, drain on paper towels, season with salt.

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