Mussels in light beer broth Recipe

Name: Mussels in light beer broth
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Belgian
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 tbsp unsalted butter; 2 shallots, finely chopped; 3 cloves garlic, minced; 1 cup light beer (such as pilsner or lager); 1/2 cup heavy cream; 2 tbsp fresh parsley, chopped; Salt and freshly ground black pepper to taste; Crusty bread for serving

Belgian · Main course · 25 min total

Mussels in light beer broth recipe videos

A classic Belgian-style dish where fresh mussels are steamed in a light, aromatic beer broth with shallots, garlic, and herbs. Quick and easy for a weeknight dinner.

15
min prep

10
min cook

2
servings

450
kcal/serving

Ingredients

2 lbs fresh mussels, scrubbed and debearded
2 tbsp unsalted butter
2 shallots, finely chopped
3 cloves garlic, minced
1 cup light beer (such as pilsner or lager)
1/2 cup heavy cream
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper to taste
Crusty bread for serving

Instructions

Clean mussels: discard any that are open or cracked. Rinse under cold water and set aside.
In a large pot with a lid, melt butter over medium heat. Add shallots and garlic; cook until softened, about 2 minutes.
Pour in beer and bring to a simmer. Add mussels, cover, and cook for 5-7 minutes, shaking the pot occasionally, until mussels have opened.
Remove pot from heat. Discard any mussels that remain closed. Stir in heavy cream and parsley. Season with salt and pepper to taste.
Serve immediately in bowls with crusty bread for dipping.

Tips

For a lighter version, omit the cream and use a bit more beer.
Serve with fries for a classic Belgian moules-frites.
Leftover broth can be frozen and used for seafood soups.

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