Best Steamed Mussels In Pale Ale Cream Broth 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.

ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD



Ale-Steamed Mussels With Garlic and Mustard image

Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick weeknight dinner that's ready in 15 minutes. Just don't forget the baguette. You'll want it for soaking up all those juices.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 12

2 pounds mussels in shells
1 tablespoon olive oil
4 full sprigs of thyme
3 garlic cloves, minced
2 large shallots, chopped
Kosher salt
freshly ground black pepper
3/4 cup good ale
1 to 3 tablespoons butter, to taste
1 tablespoon chopped fresh tarragon or parsley
1 teaspoon Dijon mustard
Crusty bread, for serving

Steps:

  • Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
  • In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
  • Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 29 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams

STEAMED FRESH MUSSELS IN A CREAMY BROTH



Steamed Fresh Mussels in a Creamy Broth image

Fresh Steamed Mussels with garlic....mmmmm! These are very simple to make and have a wonderful flavour and aroma. From the BeautyFood Cookbook. Hope you enjoy!

Provided by Leslie

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

2 lbs mussels
1 onion
1 -2 celery rib
1 tablespoon canola oil
1 garlic clove
2 cups vegetable stock
1/3 cup sour cream
sea salt
fresh ground black pepper
1/2 bunch fresh parsley
crusty bread, for accompaniment

Steps:

  • Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
  • Discard any shells that are open!
  • Peel the onion and slice into rings.
  • Trim and wash the celery and cut into slices.
  • In a large skillet, heat the oil over medium heat.
  • Add the onion, and saute until translucent.
  • Add the celery and sautee briefly.
  • Peel and crush the garlic and add it to the skillet.
  • Add the mussels and vegetable stock and bring to a boil.
  • Cover tightly and cook for about 8 minutes.
  • Remove the mussels when all the shells have opened and keep warm.
  • Pass the liquid through a fine strainer into a clean saucepan.
  • Cook over high heat until reduced to about 1/3 of original volume.
  • Stir in the Sour Cream and just heat through.
  • Season with salt and pepper.
  • Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
  • Sprinkle the parsley over the sauce.
  • Place mussels in sauce and serve hot with crusty bread for dipping.

Nutrition Facts : Calories 563.3, Fat 25, SaturatedFat 6.9, Cholesterol 147.2, Sodium 1363.7, Carbohydrate 25.7, Fiber 2.1, Sugar 4.3, Protein 56.5

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.

STEAMED MUSSELS IN PALE ALE CREAM BROTH



Steamed Mussels in Pale Ale Cream Broth image

This is a recipe from the Howe Sound Inn and Brewing Company located in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up.

Provided by PiceSeasGirl

Categories     Mussels

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

2 cups amber ale
1/4 cup shallot, Finely Chopped
2 teaspoons garlic, Finely Chopped
2 lbs mussels, Scrubbed and De-bearded
1/2 cup whipping cream
1 small carrot, Julienned
1 small leek, Julienned
1 small zucchini (See Note Below)
3 tablespoons fresh parsley, Chopped
1/4 teaspoon lemon zest, Grated
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper, Freshly Ground

Steps:

  • In a large saucepan over high heat, bring ale to a boil.
  • Add shallots and garlic; cook for 1 minute.
  • Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
  • Add whipping cream and return to boil.
  • Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
  • Makes 2 servings.
  • Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses - in a vegetable sauté, or a soup.

Nutrition Facts : Calories 769.1, Fat 32.6, SaturatedFat 15.7, Cholesterol 208.8, Sodium 1952.3, Carbohydrate 43.1, Fiber 2.6, Sugar 4.2, Protein 59

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