Beer steamed mussels with butter, garlic & chilli, not just a list of many of my favourite things but a delicious, quick & easy recipe too!
If you buy your mussels cleaned, this dish takes just 10 minutes to prepare and then 10 minutes to cook… and it tastes mind glowingly good!
Easy Garlic and Chilli Mussels
The ingredient list for these Beer Steamed Mussels make me go all ‘Sound of Music’, they are very much a list of my favourite things! I LOVE this recipe!
If I were to compile a list of my favourite things I would add beer, mussels, chilli and butter, throw in mackerel and you have my top 5!
This recipe is incredibly simple, especially if your mussels are cleaned and ready to rock and roll.
It will go from your fridge to your table in around 20 minutes!
Many find shellfish a little intimidating, but this is incredibly easy to cook. If you are a novice at cooking mussels at home take a peek at my “Frequently Asked Questions” section below, before diving in!
When you are up to speed, how about cooking a classic spaghetti alle vongole next?
Frequently Asked Questions
How do I prepare mussels so they are safe?
Realistically what you need to do is discard any “dead” mussels!
Step one is to throw away any mussels where the shell is broken and the meat inside is open to the elelements.
Step two is to take any mussels that are open and give them a tap on your worksurface. If they do not close, then discard them.
The final step is to discard any mussels that do not open when you cook them.
How do I clean mussels of their beard?
The “beard” is nothing more than remnants of the rope that the mussels are grown on.
Grab a small paring knife and grab the stringy bit between your knife and your thumb then pull back towards the hinge. The hinge is the pointy bit.
This can take time, it is not difficult, just slow! So try and buy clean mussels if you can.
What beer should I use?
Something that you want to drink the rest of! I jest, you should cook with beer that you like, but make it a fairly “blonde” beer for this steamed mussels recipe.
I love cooking this with a weissbier, anything from Leffe Blonde to Berliner work well. It is also delicious with a citrusy IPA, but avoid anything insanely “hoppy”.
What chillies should I use?
Choose based on your tolerance and go as hoit as you dare! I like using Scotch Bonnet chillies, but if you want something tamer use some jalapeno.
This is far from the most innovative suggestion, but these beer steamed chilli mussels are spectacular with some fries. C’mon Moules Frites is a classic, I’ve taken to cooking French fries in an air fryer of late!
You can even go with sweet potato fries if they are your kinda mojo!
There will be lots of lovely sauce left in the bottom of your bowl, so always have some bread handy to mop it up. I usually warm through some ciabatta bread, in the air fryer 30 seconds with the fries!
If you must have a salad choose something like a simple green salad, it is a classic for a reason!
I only recommend specific brands of equipment if I think that it makes a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe!
- Sharp kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
- Wok with a lid, I picked up a large pan lid from a car boot sale for mine. You can also use a large saucepan 28cm or 11″ should do.
- Sieve or colander.
Quick and easy beer steamed mussels may sound intimidating to the novice cook, but this dish is one of the easiest and tastiest ways to get started with cooking shellfish!
- 1kg (2.2lb) Mussels
- 2 Red Chilli Peppers
- 1 (35g) Shallot
- 50g (⅓ Cup) Carrot
- 2 Cloves Garlic
- 1 Tbsp Cooking Oil
- 125ml (½ Cup) Beer
- 50g (3 Tbsp + 1 Tsp) Butter
- 10g (⅓-½ Cup) Parsley
- Try and buy cleaned mussels for convenience, but if you need to clean your mussels visit my frequently asked questions section for more instructions.
- Dice the chilli peppers as finely as you can.
- Peel the carrot and then cut it into a 2-3mm (⅛") dice.
- Peel the shallot and then dice it as finely as you can.
- Peel the garlic cloves and then slice them as finely as you can.
- Finely chop the parsley.
- If you have any open mussels tap them on the work surface, if they do not close discard them. THIS IS IMPORTANT!
- Heat a wok over a high heat, you will need a wok with a lid, if you do not have one use a large saucepan (28cm) with a lid.
- When the pan is hot add the oil followed followed by the chilli, carrot and shallot and stir fry for 60 seconds.
- Add the mussels and the garlic to the hot pan and immediately add a lid and cook for 90 seconds,. shaking a couple of times during this period.
- Remove the lid and pour in the beer, then add the lid and cook for another 90 seconds. By now the mussels should have opened, if not give them another minute or so.
- Strain the mussels through a fine mesh sieve catching the juices in a bowl, then return the cooking liquid to the pan.
- Whisk the butter and parsley through the cooking juices until the butter has melted.
- Discard any mussels that have not opened. THIS IS IMPORTANT! Then pour over the sauce and serve immediately/
Amount Per Serving: Calories: 700Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 152mgSodium: 834mgCarbohydrates: 42gFiber: 3gSugar: 5gProtein: 47g
Calorific details are provided by a third-party application and are to be used as indicative figures only.