Quick Beer Steamed Mussels Recipe

Quick and easy beer steamed mussels with shallot, chilli and garlic.

Quick Beer Steamed Mussels Recipe

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!

Course Main Course

Cuisine European

Keyword beer mussels, beer steamed mussels, Spicy mussels, steamed mussels

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 700kcal

Author Brian Jones

Ingredients

1 kg Mussels 2.2lb
2 Red Chilli Peppers
1 Small-Medium Echalion or Banana Shallot 35g
1 Small Carrot 50g
2 Cloves Garlic
1 tablespoon Cooking Oil
125 ml Beer ½ Cup
50 g Butter 3 tablespoon + 1 teaspoon
10 g Parsley ⅓-½ Cup

Instructions

Try to 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.
Heat a wok over a high heat. When the pan is hot, add the oil followed by the chilli, carrot and shallot and stir fry for 60 seconds.

You will need a lid, but you can use the largest lid you have from any saucepan if your wok does not have one.

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 replace 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.

Discard any mussels that have not opened.

THIS IS IMPORTANT!

Whisk the butter and parsley through the cooking juices until the butter has melted. Then pour over the sauce and serve immediately.

Notes

If you have any open mussels, tap them on the work surface; if they do not close, discard them. THIS IS IMPORTANT!

Nutrition