These steamed mussels in beer are made with ocean-fresh mussels, Heineken, garlic, butter, parsley, lemon, and a big pot. Wicked easy summer entertaining.
You may be more accustomed to steaming mussels in wine. That works dandy. And yet so do Heineken or any of 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, a Mexican cerveza such as Corona, or, well, you get the idea. Whatever you’ve got on ice in the cooler should do the trick. In the words of authors Francis Garcia and Sal Basille, “With all that butter and parsley and garlic, you didn’t miss the wine.” Originally published July 26, 2015.–Francis Garcia and Sal Basille
Steamed Mussels in Beer
- Quick Glance
- 15 M
- 15 M
- Serves 4
IngredientsEmail Grocery List
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Recipe Testers Reviews
These steamed mussels in beer is the perfect lazy dish for a hot day! I've never steamed mussels in beer before; it's always been wine. But what a nice change. My tasters loved this dish with its subtle spicy flavor, the hint of heat contrasting with the sweet mussels and garlic, and sauce married with the butter.
We love garlic here, so 6 cloves wasn't a problem and it wasn't overpowering. Overall, the dish took about 20 minutes from start to finish. I think you could mix up the overall flavor by switching beers, but we were satisfied with our dish.
Oh my, these steamed mussels in beer were delicious! It's amazing how just a few simple ingredients can come together and make such a bold statement. The broth definitely calls for some crusty bread for dipping. It has this spicy, savory flavor with freshness from the basil. It took about 35 minutes to prepare this dish, including about 17 minutes to debeard the mussels. Once all the ingredients were in the pot, it only took 4 minutes for the mussels to open. This is a quick, flavorful dish that is good any time of year!
Like the authors, we usually use wine when we make mussels. The use of Heineken was a nice change, providing a stronger, tangier flavor than that produced with wine. I strongly suggest having some crusty bread as an accompaniment to sop up the delicious liquid.
I made 2 pounds steamed mussels in beer, which served 2 of us as a main course. This dish can be on the table in less than 15 minutes.