Mussels steamed in beer Recipe

Name: Mussels steamed in beer
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 4 pounds fresh mussels, scrubbed and debearded; 2 tablespoons unsalted butter; 2 shallots, finely chopped; 4 cloves garlic, minced; 1 1/2 cups Belgian-style ale (such as Duvel or Chimay); 1 cup heavy cream; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme leaves; Salt and freshly ground black pepper to taste; Baguette slices, for serving

Belgian · Main course · 25 min total

Mussels steamed in beer recipe videos

A classic Belgian-style preparation where fresh mussels are steamed in a fragrant broth of beer, shallots, and herbs, resulting in tender, flavorful shellfish perfect for soaking up with crusty bread.

15
min prep

10
min cook

4
servings

450
kcal/serving

Ingredients

4 pounds fresh mussels, scrubbed and debearded
2 tablespoons unsalted butter
2 shallots, finely chopped
4 cloves garlic, minced
1 1/2 cups Belgian-style ale (such as Duvel or Chimay)
1 cup heavy cream
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper to taste
Baguette slices, for serving

Instructions

1. Clean the mussels: Discard any that are open or broken. Scrub the shells under cold running water and remove the beards (the fibrous threads) by pulling them toward the hinge of the shell. Rinse again and set aside.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook for 1 minute more.
3. Pour in the beer and bring to a simmer. Add the thyme and season with salt and pepper. Add the mussels, cover the pot, and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
4. Using a slotted spoon, transfer the mussels to serving bowls, discarding any that remain closed. Keep warm.
5. Stir the heavy cream into the pot and bring to a gentle simmer. Cook for 2 minutes to thicken slightly. Stir in the parsley and adjust seasoning.
6. Pour the sauce over the mussels and serve immediately with baguette slices for dipping.

Tips

Use a good-quality Belgian ale for the best flavor; avoid overly hoppy beers.
To devein mussels, pull the beard toward the hinge of the shell; if it's stubborn, use a small knife.
Leftover mussels can be stored in the refrigerator for up to 2 days, but are best enjoyed fresh.
To reheat, gently warm the mussels in the sauce over low heat, being careful not to overcook.

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