Beer Steamed Mussels with Garlic Bread

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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 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

MUSSELS

  • 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

GARLIC BREAD

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

METHOD

  • 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.

NOTES

  • 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