Beer mussels. Not to be confused with beer muscles, however these beer steamed mussels may give you beer muscles. You follow?
Steamed mussels are the perfect easy summer appetizer. Patty and I like to steam up a batch on weekends and sit outside on our deck and enjoy with even more beer.
The best part? Beer steamed 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 arrabiata sauce, or the best of all…BEER and spices.
How to Clean Mussels
Before you cook mussels, you want to rinse the shells in cool water to remove any dirt or sand (otherwise, it ends up on your plate). Nope. This is a good time to discard any that remain open or don’t shut. These are dead.
Lastly, you want to remove the thread-like ‘beard’ protruding from the shell. Grab a hold and rip it out. Some are in there tight so give it a good tug. Not all mussels will have them so skip any that don’t.
How to Steam Mussels in Beer (Or Anything)
I’ll break it down in three easy steps.
- Rinse mussels under cool water, removing beards and discarding any that do not fully shut on their own (these are dead).
- Place in a covered saucepan with beer, garlic, onion, salt, crushed red pepper flakes, butter, and a pinch of paprika.
- 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. We also like to serve up with some buttered, toasted french bread. Dipping in the garlicky broth at the end is HEAVEN.
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, wheat, or pale ale is a great place to start. If you like hoppy beers, I recommend trying a New England style IPA. It will give you more citrusy, juicy hop flavor.Print
- 2 pounds mussels, rinsed and beards removed
- 2 cups beer of choice (blonde ale, pale ale, or NE IPA)
- 2 cloves garlic, minced
- 1/2 cup yellow onion, chopped
- 2–3 tablespoons butter
- 1 tablespoon fresh oregano, finely chopped
- pinch of salt
- pinch of paprika
- 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.