Easy "6" Ingredient Steamed Mussels in Beer
photo by Bergy
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
4-6 Servings as an appetizer, 2-3 as a main couse
- Serves:
- 4-6
ingredients
- 1 - 1 1⁄2 lb mussels
- 1 (12 ounce) bottle beer (I prefer an amber or lager, but any beer will work)
- 1 medium onion, cut in half and thin sliced
- 2 teaspoons garlic, minced
- 1 pinch red pepper flakes (optional)
- 2 tablespoons fresh parsley, minced fine
- 2 tablespoons butter
- 1 teaspoon olive oil to saute the onion and garlic
- salt and pepper
directions
- Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
- If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
- Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
- Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
- Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.
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Reviews
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Another Winner! We replaced the mussels with Shrimp and this was the first time I have cooked with raw shrimp before...I was always leary about them getting to rubbery so I was too scared to try it. Glad I did....I only had the shrimp in the pot for about 5 minutes and that was perfect timing. I used 1 pound of shrimp but this made enough broth for at 2 pounds...and I wish I had made more. I will do this more often. This was a before dinner appetizer for our New Years Eve dinner. Thanks so much for the recipe SarasotaCook!
Tweaks
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Another Winner! We replaced the mussels with Shrimp and this was the first time I have cooked with raw shrimp before...I was always leary about them getting to rubbery so I was too scared to try it. Glad I did....I only had the shrimp in the pot for about 5 minutes and that was perfect timing. I used 1 pound of shrimp but this made enough broth for at 2 pounds...and I wish I had made more. I will do this more often. This was a before dinner appetizer for our New Years Eve dinner. Thanks so much for the recipe SarasotaCook!
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>