Beer Steamed Mussels with Garlic Bread

One of the easiest and most delicious way to prepare mussels is steamed in beer. Light beers work best, but as long as you don't use a heavy stout, get creative with a fruit ale or pale ale! Serve with homemade garlic bread for a light weeknight dinner or lunch.
Time 25 minutes
Servings 4
Difficulty Easy





  • 3 tbsp Olive oil , extra virgin
  • 3 cloves Garlic, minced
  • ½ cup Yellow onion , diced
  • 2 ½ lbs Mussels, scrubbed and debearded
  • 1 ½ cups Beer, lager
  • 2 tbsp Parsley, chopped
  • To taste Salt


  • 1 Baguette, split
  • For brushing Olive oil, extra virgin
  • 1 clove Garlic , whole
  • 2 tbsp Parsley , chopped


  • Preheat the broiler. In a large pot, heat olive oil over medium-high heat. Add garlic and onion and sauté until onion is translucent, about 2 minutes.
  • Add mussels to the pot and stir. Stir in beer and cover pot. Cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
  • Stir in parsley and season with salt. Transfer the mussels, evenly, to 4 bowls.
  • Brush the inside of the baguette with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, until golden and toasted, about 2 minutes. Lightly rub the whole garlic clove over the toasts.
  • Pour the broth over mussels. Garnish with additional parsley. Serve mussels with the garlic toasts.


  • Often you can buy mussels that are debearded. This saves a lot of time, but if you can’t find them, cleaning them is not difficult. Lightly scrub the shell with a paper towel. On one side, a furry piece will come out of the shell; with your hands pull that away from the mussel. It might take a bit of force, but should come off. Repeat with all mussels
  • Garnish mussels with lemon or lime juice if desired