Summer is almost here.
In fact, in Southern California, I think summer is already here as the sky is blue and the sun has been coming out to play.
I absolutely love summer.
Summer time is my favorite time of year as the warmth of the sun embraces my body as I say goodbye to pasty skin, frumpy winter clothing, and greet a big hello to sandals and sun dresses!
Summer also means party time: barbeque by the pool, picnics by the sea, road trips up and down the California coast, and eating (and drinking) with friends.
Summer is pure bliss and happiness!
This year, I plan to share a series of fun, delicious, yet simple summer recipes with you.
I have a brand new KitchenAid grill sitting in my patio so I can foresee a lot of casual al fresco dining this summer.
To kick start the series (I know it’s not officially summer yet, but I just can’t wait), I made this utterly delightful beer steamed mussels that transports me back to south of France.
This dish is very similar to Moules Marinière, which is made with white wine but I find beer to be a great (and much convenient) substitute.
The slight bitterness of the beer is offset by the briny sweet taste of fresh mussels and the end result is a mussel pot that you can serve throughout summer.
How Many Calories per Serving?
This recipe is only 289 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 3 tablespoons melted butter or olive oil
- 3 cloves garlic (minced)
- 1/4 onion (finely diced)
- 2 1/2- 3 lbs (2½ kg) mussels, bearded and scrubbed
- 12 oz (350g) beer
- 1 bunch Italian flat-leaf parsley leaves (coarsely chopped)
- Salt to taste
- Lemon or lime wedges
- Rinse the bearded and scrubbed mussels thoroughly. Drain the water dry.
- Heat up a deep skillet or a pot with the melted butter/olive oil on medium heat. Saute the garlic and onion until you start smelling the aroma, but not browned. Add the mussels into the skillet/pot and stir to combine with the garlic and onion.
- Pour in the beer and cover the skillet and pot, for a few minutes, or until the mussels are open and cooked. Stir in the chopped parsley and add salt to taste. Serve immediately with a squeeze of lemon or lime, if you like.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.