Beer-Steamed Mussels

by Claire Thomas

Steaming shellfish is one of the easiest, quickest meals you can put together. With a little prep, you can have it ready to eat in under 15 minutes. And the combinations are practically endless: combine white wine/dry vermouth/beer/broth with onion/leek/shallots and clams/mussels/ shellfish, and then finish with basil/cilantro/parsley. A little bit of lemon, garlic, and butter are always a good idea, too. Mix and match until you find your dream combination. Just make sure to include plenty of grilled bread to soak up that broth!

Ingredients

2 pounds mussels

1 tablespoon olive oil

1/2 cup onion, thinly sliced

2 garlic cloves, sliced

2 jalapeños, thinly sliced

1/2 cup fennel, thinly sliced

12 ounces (1 can or bottle) wheat beer

1 lemon, sliced

1 lime, sliced

1/2 bunch parsley, roughly chopped

1 tablespoon unsalted butter

Directions

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6- to 8-quart stockpot. Sauté the onion, garlic, jalapeño, and fennel for about five minutes, until the onion is translucent. Add the mussels and give them a good toss. Add beer, lemon slices, and lime slices; cover the pot and steam over medium-high heat for five minutes until the mussels open. Toss in the parsley and butter and stir to coat. Serve with plenty of grilled bread.

Want more delicious recipes from Claire? Visit The Kitchy Kitchen.

What are you cooking this weekend? Let us know in the comments!

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