Mussels in Beer Broth Recipe

Name: Mussels in Beer Broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Belgian
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 1 tbsp unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup Belgian-style ale (e.g., Duvel or Hoegaarden); 1/2 cup heavy cream; 2 tbsp fresh parsley, chopped; Salt and pepper to taste; Crusty bread for serving

Belgian · Main course · 25 min total

Mussels in Beer Broth recipe videos

A classic Belgian-style dish where fresh mussels are steamed in a flavorful beer broth with aromatics, perfect for a quick and impressive meal.

10
min prep

15
min cook

2
servings

450
kcal/serving

Ingredients

2 lbs fresh mussels, scrubbed and debearded
1 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Belgian-style ale (e.g., Duvel or Hoegaarden)
1/2 cup heavy cream
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Crusty bread for serving

Instructions

Discard any mussels that are open or broken. Rinse the rest under cold water.
In a large pot with a lid, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
Pour in the beer and bring to a simmer. Add the mussels, cover, and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
Remove the pot from heat. Discard any mussels that remain closed. Stir in the heavy cream and parsley. Season with salt and pepper to taste.
Serve immediately in bowls with the broth, accompanied by crusty bread for dipping.

Tips

For a non-dairy version, omit the cream and add an extra splash of beer.
Leftover broth can be saved and used as a base for seafood soup.
Serve with Belgian fries for a complete meal.

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