These steamed mussels in beer are made with ocean-fresh mussels, Heineken, garlic, butter, parsley, lemon, and a big pot. Wicked easy summer entertaining.
Steamed Mussels in Beer
- Quick Glance
- 15 M
- 15 M
- Serves 4
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.
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.
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.