Best Beer Steamed Mussels Recipes

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EASY "6" INGREDIENT STEAMED MUSSELS IN BEER



Easy

Now this also works with clams as well, but my favorite is mussels. This is so easy and quick to make. It is a wonderful starter dish or even a main course. Just make sure to have some crusty bread to go with it. My favorite is slice your baguette in half and drizzle with olive oil and toast. Rub it with fresh garlic and a slice of tomato for a wonderful fresh flavor. Just a Note: I didn't count the olive oil to saute the vegetables in or the salt and pepper in the six ingredients. It is still very very easy and absolutely delicious. These amounts work good for 1-1 1/2 lbs. Just double each of the ingredients if you are using more mussels.

Provided by SarasotaCook

Categories     Mussels

Time 20m

Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)

Number Of Ingredients 9

1 -1 1/2 lb mussels
1 (12 ounce) bottle beer (I prefer an amber or lager, but any beer will work)
1 medium onion, cut in half and thin sliced
2 teaspoons garlic, minced
1 pinch red pepper flakes (optional)
2 tablespoons fresh parsley, minced fine
2 tablespoons butter
1 teaspoon olive oil to saute the onion and garlic
salt and pepper

Steps:

  • Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
  • If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
  • Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
  • Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
  • Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.

BEER-STEAMED MUSSELS WITH CHORIZO



Beer-Steamed Mussels with Chorizo image

These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.

Provided by David Tamarkin

Categories     Mussel     Sausage     Garlic     Seafood     Shellfish     Beer     Cilantro     Steam     Quick & Easy     #cook90

Yield 2 servings

Number Of Ingredients 13

1 tablespoon olive oil
8 ounces fresh Mexican chorizo, casings removed
1 medium white onion, thinly sliced
2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
1 1/4 teaspoons ground cumin
1 teaspoon kosher salt
1 (12-ounce) bottle Mexican beer, such as Pacifico
2 tablespoons unsalted butter
2 pounds mussels, scrubbed, debearded
1/2 cup coarsely chopped cilantro
Hot sauce and crusty toasted bread (for serving; optional)
Special Equipment
A large Dutch oven or braising pan with a lid

Steps:

  • Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
  • Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

MUSSELS STEAMED IN BEER RECIPE BY TASTY



Mussels Steamed In Beer Recipe by Tasty image

Here's what you need: vegetable oil, large white onion, garlic, jalapeño, ground cumin, ground coriander, chili powder, vine-ripe tomatoes, kosher salt, freshly ground black pepper, light mexican beer, mussels, fresh cilantro leaves, lime wedge, bolillo bread

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 large white onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, stemmed, seeded and finely chopped, optional
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 vine-ripe tomatoes, cored and roughly chopped
kosher salt
freshly ground black pepper
12 oz light mexican beer, bottle or can, such as Modelo Especial, Tecate or Corona
4 lb mussels, debearded and scrubbed clean
¼ cup fresh cilantro leaves, lightly packed, roughly chopped, plus additional whole leaves for serving
lime wedge, for serving
4 rolls bolillo bread, telera, or cuban sandwich rolls, for serving

Steps:

  • Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
  • Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
  • Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
  • Pour in the beer and bring to a boil.
  • Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
  • Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
  • Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
  • Enjoy!

Nutrition Facts : Calories 1375 calories, Carbohydrate 186 grams, Fat 27 grams, Fiber 8 grams, Protein 88 grams, Sugar 19 grams

BEER-STEAMED MUSSELS



Beer-Steamed Mussels image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

2 lbs. mussels, scrubbed and de-bearded
1 medium shallot, finely chopped
2 garlic cloves, finely chopped
2 plum tomatoes, cored and chopped
1 cup wheat beer or pale ale
1/2-cup fish stock or bottled clam juice
1 Tbs. unsalted butter
1 Tbs. chopped fresh chervil or chives, optional
1/2-cup sourdough pretzel crumbs, optional

Steps:

  • Clean mussels by scrubbing their shells with a brush while rinsing under cold running water. If necessary, use a paring knife to tug and cut out weedy "beards" coming out of the bottom of the shells. Pick through mussels and discard any with broken or open shells that won't close when you tap them. Heat a large, dry skillet over medium-high heat. Add mussels, shallot, garlic and tomatoes and stir to combine. Cook for two minutes and then add beer and continue cooking and stirring until shells open, about another four minutes.
  • Transfer mussels to serving bowls with a slotted spoon and continue to simmer liquid to reduce it slightly, scraping up any bits stuck to the bottom of the pan with a wooden spoon. Remove pan from heat and swirl in butter. Stir in chervil or tarragon if using. Pour broth over mussels, sprinkle pretzel crumbs over each portion (if using) and serve immediately.

MUSSELS STEAMED IN BEER WITH CRèME FRAîCHE, HERBS, AND PARMESAN CROUTONS



Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan croutons image

Provided by Mathieu Palombino

Categories     Bread     Beer     Milk/Cream     Herb     Dinner     Parmesan     Seafood     Mussel     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 17

4 5 x 3 x 1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
3/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chervil (optional)
2/3 cup crème fraîche*
3 tablespoons Dijon mustard
1 tablespoon whole grain brown mustard or whole grain Dijon mustard
3 tablespoons butter
4 large garlic cloves, minced
2 tablespoons chopped fresh thyme
5 pounds mussels, scrubbed, debearded
3 cups diced seeded tomatoes (about 4 large)
1 cup chopped green onions (about 4)
1 12-ounce bottle Belgian white beer (such as Hoegaarden)

Steps:

  • Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
  • Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
  • Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add crème fraîche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
  • Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.
  • * Available at most supermarkets and at specialty foods stores.

MUSSELS STEAMED IN SPICED BEER



Mussels Steamed in Spiced Beer image

Categories     Beer     Appetizer     Steam     Quick & Easy     Lemon     Mussel     Clove     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 as a first course

Number Of Ingredients 10

a 12-ounce bottle of beer (not dark)
2 bay leaves
4 whole cloves
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/4 teaspoon cayenne, or to taste
1/2 teaspoon salt
2 lemon wedges
36 mussels, preferably cultivated, scrubbed well in several changes of water and the beards scraped off if necessary
minced fresh parsley leaves for garnish

Steps:

  • In a kettle bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.

BEER STEAMED MUSSELS



Beer Steamed Mussels image

Wonderful Steamed Mussels. Full of flavor. A large chunk of your favorite bead is a must to soak up the beautiful broth. We have cut recipe half with no problems and I'm sure other added sea food would complement this dish. YUM!! Enjoy

Provided by Ed Cheryl

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

5 lbs mussels (I use assorted types)
1 beer, your favorite (ours is Honey Brown)
1/4 cup butter (1/4 cup or 2 ounces)
3 finely chopped green onions
1 -2 garlic clove, minced
1 baguette, cut into 1-inch slices
olive oil
salt and pepper

Steps:

  • 1st Clean/scrub mussels very very well.pull out beard.
  • Toss the clean mussels, beer ,onion, garlic and butter into a large pot. Cover and steam over high heat until the mussels open, about 7-8 minutes.
  • We eat out of one bowl.its a nice way to share.use shells as spoons to slurp up broth.
  • (any unopened mussels, discard before you take to the table to eat).
  • Bread Option:.
  • Drizzle the baguette slices with olive oil, salt and pepper and grill until crispy and golden.

Nutrition Facts : Calories 906, Fat 27.7, SaturatedFat 10.4, Cholesterol 189.7, Sodium 2400, Carbohydrate 80.9, Fiber 3.7, Sugar 0.6, Protein 78

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