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
Mussels in Beer
- 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 salted butter (1 oz)
- 1/2 bunch flat-leaf parsley, leaves and stems chopped
- 1 teaspoon sea salt
- 3 pounds mussels, scrubbed and debearded
- Two (12-ounce) 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 over medium heat, warm the oil. 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 melts. Add the Heineken, cover, and let everything simmer until the mussels open, 3 to 5 minutes. Discard any mussels that don’t 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 a heaping pile of lemon wedges for squeezing. And napkins. Don’t forget the napkins.
- Crab Legs In Beer
- You could also easily substitute crab legs for an equally delicious dish.