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    Home » Seafood

    Beer Mussels

    Published: Aug 3, 2022 · Updated: Aug 3, 2022 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!

    These delicious beer mussels are made with live or frozen mussels steamed in an easy beer and tomato broth. Serve with fries or warm toasted bread!

    beer mussels on a serving platter with fries.

    I love mussels.

    I really, really adore them.

    The first time I tasted mussels was in a tiny Parisian café when I ordered Moules-frites (mussels and fries), and was somewhat startled when a truly massive bucket of mussels appeared at the table.

    But guys, it was a happy surprise. The mussels were floating in an herb and white wine broth, and I happily dipped my fries in the soupy broth.

    There were more than enough mussels to share with friends, and it was one of my absolute favorite meals ever.

    Over the years, I’ve tried different types of mussels dishes, including a tasty mussels in curry sauce, but the French mussels in white wine sauce was always my absolute favorite.

    Last year, though, I tried beer mussels at a Atlantic Brewing Company’s restaurant in Bar Harbor, Maine, and those mussels were phenomenal!

    These beer mussels are inspired by that Bar Harbor brewery, and are simmered in a quick and easy beer broth.

    How to Clean Live Mussels

    Start by scrubbing them clean under cold water. Remove the beards (the stringy part).

    Next, discard any mussels with broken shells. If any mussels are already popped open, try to gently close them. If they won’t close, discard those mussels.

    Need more help? Check out this tutorial on how to clean mussels from Epicurious.

    Our Favorite Frozen Mussels

    Can’t find live mussels? That’s okay!

    We’ve found that frozen mussels can be surprisingly delicious, and work wonderfully in this recipe.

    Our favorite frozen mussels are organic mussels cooked in salt water (without any extra added sauces) from Pier 33 Gourmet. They’re sold at Costco, and (occasionally) Aldi. If you’re in the Cincinnati, Ohio area, I’ve also seen them at Jungle Jim’s.

    Avoid using mussels packed in flavored sauces for this recipe.

    Another great recipe for frozen (or fresh) mussels is this campfire shrimp boil.

    Can I Use Canned Meat in This Beer Mussels Recipe?

    No.

    We’re huge fans of canned fish, but this recipe just won’t be nearly the same with canned mussels.

    If you’ve got canned mussels, try adding them to this easy clam chowder recipe instead.

    How to Make Beer Mussels

    Start by melting butter in a stockpot, and add onion and salt.

    Cook until the onions soften, which may take 3 to 4 minutes.

    chopped red onion in a stockpot.
    Cook Onions in Butter

    Next, add the tomatoes and beer, and bring the mixture to a simmer.

    tomatoes and liquid in a stockpot.
    Add Tomatoes + Beer

    Add the mussels and cover the pot to steam them.

    closed mussels in a stockpot with beer broth.
    Add Mussels to Stockpot

    Check the mussels to see if they’ve opened – it should take about 5 minutes if they’re live, or around 8 minutes if frozen.

    Finally, add the chives and stir.

    steamed mussels in a stockpot.
    Steam Mussels Until They Open

    Serve the mussels right away. Scoop them into large bowls along with the beer broth. (Discard any that haven’t opened.)

    I prefer to serve my mussels along with piping hot fries (such as these cripsy oven fries), but they’re also fantastic with warm, toasted bread, like this Dutch oven sourdough.

    beer mussels on a serving platter with fries.
    beer mussels on a serving platter with fries.
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Beer Mussels

    These delicious beer mussels are made with live or frozen mussels steamed in an easy beer and tomato broth. Serve with fries or warm toasted bread!
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Appetizer, Main Course
    Cuisine: American, French
    Diet: Gluten Free
    Servings: 2 people
    Calories: 449kcal
    Freezer Friendly?

    No

    Will It Keep?

    No

    Prevent your screen from going dark

    Ingredients

    • 2 pounds mussels (live or frozen) See recipe notes "Live Mussel Prep" and "Frozen Mussels"
    • 3 tablespoons butter
    • ½ red onion, diced
    • ¼ teaspoon sea salt
    • 1 cup halved cherry tomatoes
    • 12 ounce can beer (pale ale recommended) Use a certified gluten-free beer if needed
    • ¼ cup diced chives Or use green onion tops
    • hot fries (to serve) Or serve with warm, toasted bread (gluten-free if needed)

    Instructions

    • Melt butter in a stockpot over medium heat. Add the onion and salt. Cook 3-4 minutes, or until the onion softens.
      chopped red onion in a stockpot.
    • Add the tomatoes and beer. Bring to a simmer.
      tomatoes and beer in a stockpot.
    • Add the mussels and cover the pot. Steam until the mussels open (~5 minutes for live mussels, ~8 minutes for frozen).
      closed mussels in a stockpot with beer broth.
    • Add the chives and stir.
      Scoop mussels into bowls along with the beer broth. Discard any mussels that don’t open.
      Serve along with fries or toasted bread.
      steamed mussels in a stockpot.

    Notes

    Serves 2 as a main course or 4 as an appetizer.  This recipe is easily doubled.
    Live mussel prep:
    • Rinse and scrub mussels under cold water.
    • Remove the beards (the string that hangs from the shell) with a paring knife or your fingers.
    • Discard mussels with broken shells.  Discard mussels with shells that are already open and won’t close after gently pressing on the shells.
    Frozen mussels:
    • Avoid using frozen mussels packed in a flavored sauce.  Look for unflavored, cooked frozen mussels.
    • Some frozen mussel packaging specifies that mussels that do not open after steaming should be safe to eat.  Check your mussel packaging to be sure.
    Nutrition information does not include fries or toasted bread.

    Nutrition

    Calories: 449kcal (22%) | Carbohydrates: 20g (7%) | Protein: 30g (60%) | Fat: 22g (34%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg (37%) | Sodium: 1104mg (48%) | Potassium: 1009mg (29%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 1477IU (30%) | Vitamin C: 40mg (48%) | Calcium: 91mg (9%) | Iron: 10mg (56%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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