Mussels in a Beer Broth

Sep 21, 2007 by TheLizard | 0 Comments| Share it:   



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Mussels you say? Mussels aren’t easy! Aha! That’s where you’re wrong. Mussels are dead simple, and cheap too.

Here’s a modified Belgian recipe:


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

Filed Under


  • 2 lbs mussels
  • 1.5 cups beer
  • 1/2 stick butter
  • 2 shallots diced
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • salt
  • pepper
  • 2 TB cream
  • 1 TB Dijon mustard

Step 1

Wash the mussels and remove the beards, and any dead mussels (Tap the shell with a knife, they should close tightly, if they stay open after tapping, they are dead). Melt the butter, sweat the pepper and shallots. Add the bay leaf, thyme, salt and pepper.


Step 2

Add the beer and bring to a roiling boil.


Step 3

Add the mussels and tightly cover the pot. Cook the mussels 2.5 minutes, shake, and cook 1 minute more.


Step 4

Remove the mussels from the broth, throwing away any that did not open (indication of a dead one), and add the mustard and cream to the remaining broth. Spoon the broth back over the mussels.


Step 5

Serve the mussels and beer broth with a hearty, crusty bread.

Now that you have learned how to make mussels in a beer broth, please be sure to view these other seafood recipes. Also, you will love these American recipes.


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