Steamed Mussels in Beer
These steamed mussels in beer are made with ocean-fresh mussels, Heineken, garlic, butter, parsley, lemon, and a big pot. Wicked easy summer entertaining.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, finely chopped
- 1 teaspoon red pepper flakes
- 2 tablespoons salted butter
- 1/2 bunch flat-leaf parsley, leaves and stems chopped
- 1 teaspoon sea salt
- 3 pounds mussels, scrubbed and debearded
- Two bottles warm Heineken
- 10 basil leaves, torn
- 1 teaspoon dried oregano, (optional)
- 1/2 lemon, cut into wedges, for serving
Instructions
- 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.
Notes
Steamed Mussels In Beer Variation
Crab Legs In Beer You could also easily substitute crab legs for an equally delicious dish.Nutrition
Serving: 1portion | Calories: 276kcal | Carbohydrates: 10g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 1136mg | Fiber: 1g | Sugar: 0.3g