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Beer Steamed Mussels - DELICIOUS mussels cooked with beer and garlic herb. So good, MUCH cheaper than restaurants and ready in 10 mins.
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.
Enjoy!
Frequently Asked Questions
This recipe is only 289 calories per serving.
What To Serve With Beer Steamed Mussels
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Beer Steamed Mussels
Ingredients
- 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
Instructions
- Rinse the bearded and scrubbed mussels thoroughly, then drain the water completely.
- Heat a deep skillet or pot over medium heat with the melted butter or olive oil. Sauté the garlic and onion until fragrant, but not browned. Add the mussels to the skillet or pot and stir to combine with the garlic and onion.
- Pour in the beer and cover the skillet or pot for a few minutes, or until the mussels open and are cooked. Stir in the chopped parsley and add salt to taste. Serve immediately with a squeeze of lemon or lime, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was very delicious. I guess I threw out too many mussels but since it was my first time preparing these I didn’t want to get food poisoning right away