This is the story of our steamed mussels in beer recipe. There was nothin’ we liked more than barbecuing on a sunny summer day, especially when we got older and moved outta our parents’ houses. On Sundays we’d head down to Joe’s Lobster House—where we bought our fish if we didn’t take it from the restaurant—and go to Fran’s mom’s house out on the Tottenville Marina. We’d get there early, invite all our friends, and cook up a storm. We’d make so many courses it’d be like an all-day luau or clambake or somethin’. We’re just like our grandfather in that way, always wantin’ to feed everybody. He loved his family and wanted to make ’em food, but he also loved to do it because he loved cookin’. And he especially loved hearin’ “The food’s delicious” or “Wow, this was the best I ever ate.” So we’d invite all our friends out to Fran’s mom’s house. Usually when we made mussels at the restaurant, we’d use wine. But when there was a bunch of twenty-somethings hangin’ out, we weren’t drinkin’ wine, we were drinkin’ Heineken, so we used that instead. With all that butter and parsley and garlic, you didn’t miss the wine.–Francis Garcia and Sal Basille
LC Not Just Heineken Note
As you just read, Heineken works dandy in this steamed mussels in beer recipe. And yet so do many other beers. Much depends on personal preference, but guaranteed that any relatively light, hoppy, suck-one-down-quickly-on-a-hot-summer-day sorta beer is going to work swell here. Think an IPA such as Sierra Nevada or a cerveza such as Corona or, well, you get the idea. Whatever you’ve got on ice in the cooler will do the trick.
Mussels in Beer Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 4
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, finely chopped
- 1 teaspoon red pepper flakes
- 2 tablespoons (1 ounce) salted butter
- 1/2 bunch flat-leaf parsley, leaves and stems chopped
- 1 teaspoon sea salt
- 3 pounds mussels, scrubbed and debearded
- 2 bottles warm Heineken
- 10 basil leaves, torn
- 1 teaspoon dried oregano (optional)
- 1/2 lemon, cut into wedges, for serving
- 1. In a large pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic just begins to brown at the edges, maybe 2 minutes. Add the butter, parsley, salt, and mussels and heat until the butter has completely melted. Add the Heineken, cover, and let everything simmer until the mussels open, 3 to 5 minutes. Discard any mussels that do not open.
- 2. Pile the mussels back into the pot or on a large rimmed platter, strew with some basil and oregano, if desired, and serve with the lemon wedges for squeezing.
- Crab Legs In Beer
- You could also easily substitute crab legs for an equally delicious dish.
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Mussels in Beer Recipe © 2015 Francis Garcia and Sal Basille. Photo © 2015 Quentin Bacon. All rights reserved.
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