My steamed mussels are steamed with chopped bacon, beer, garlic, onion, salt, crushed red pepper flakes, butter, and a pinch of paprika. A delicious and easy way to steam mussels.
- 2 pounds mussels, rinsed and beards removed
- 2 cups beer of choice (blonde ale, pale ale, or NEIPA)
- 3 strips thick-cut bacon or pancetta, chopped
- 2 cloves garlic, minced
- 1/2 cup yellow onion, chopped
- 2 tablespoons butter
- 1 tablespoon fresh parsley, finely chopped
- pinch of paprika
- salt and pepper, to taste
- 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 on medium-low heat, cook bacon/pancetta until browned, 3-4 minutes. Do not discard bacon fat. Add garlic, onion, butter, paprika, and crushed red pepper flakes. Season with salt and pepper and cook until onion is tender. About 2 minutes.
- Add beer and mussels. Stir, cover, and bring to a simmer. Cook for 5 minutes until shells open up. Garnish with chopped parsley, stir, and serve immediately in a bowl with beer broth. Serve with toasted french bread for dipping.
If you don’t have beer this can also be made with white wine or water.
- Serving Size: 1/2-1 lb (about 20 mussels)
- Calories: 411
- Sugar: 0.9g
- Sodium: 927mg
- Fat: 14.6g
- Saturated Fat: 6.2g
- Carbohydrates: 20.2g
- Fiber: 1.1g
- Protein: 37.3g
- Cholesterol: 105mg
Keywords: steamed mussels in beer, how to steam mussels, steamed mussels