Beer mussels. Not to be confused with beer muscles, however these mussels may give you beer muscles. You follow?
Steamed mussels are the perfect summer app or entrée. You could share this or keep it all to yourself. The best part? Ale mussels are super simple. Cooking mussels may sound intimidating, but the prep takes longer than the actual steaming. Done in 5 minutes. Mussels can be steamed in a creamy wine sauce, spicy arrabbiata sauce, or the best of all…BEER.
I’ll break it down in three easy steps. 1. Rinse mussels under cool water, removing beards and discarding any that do not fully shut on their own (these are dead). 2. In a large covered saucepan combine beer, mussels, garlic, onion, salt, crushed red pepper flakes, butter, and oregano. 3. Cover and steam for 5 minutes until mussel shells open. Easy and delicious. The mussels will pick up the subtle flavors of beer, garlic, and spices by steaming and soaking in the beer broth.
I’m an India Pale Ale (IPA) guy but you can use any beer you like. The beer flavor is subtle, however a nice blonde ale or pale ale is a great place to start. If you like hoppy beers, I recommend trying an IPA. It will give you more hop and beer flavor.Print
- 2 pounds mussels, rinsed and beards removed
- 2 cups beer of choice (blonde ale, pale ale, or IPA)
- 2 cloves garlic, minced
- 1/2 cup yellow onion, chopped
- 2–3 tablespoons butter
- 1 tablespoon fresh oregano, finely chopped
- pinch of salt
- Dash crushed red pepper flakes
- Rinse mussels under cool water, removing beards while discarding any that do not fully shut on their own (these are dead).
- In a large covered saucepan combine beer, garlic, onion, butter, oregano, salt, red pepper flakes, cover and bring to a simmer.
- Once butter has fully melted, add mussels and steam covered for 5 minutes until shells open up. Stir and serve immediately in a bowl with beer broth.