Steamed Mussels in Beer
Plump mussels steamed open in a quick broth of butter, onion, celery, tomato and lager. A 25-minute bistro classic — don't forget crusty bread for the broth.
Servings: 4 servings
Ingredients
- 2 tbsp butter
- ½ medium onion finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic minced
- 1 large tomato diced
- 1 cup Stella Artois or other lager
- 1.35 kg mussels
- ¼ cup finely chopped parsley
Instructions
- Melt the butter in a large stockpot over medium heat. Add the onion and celery; cook until soft, about 4 minutes. Add the garlic and cook 1 minute more.
- Stir in the tomato and Stella Artois, then add the mussels. Cover the pot and cook about 6 minutes, stirring occasionally, until the mussel shells open (discard any that don't). Stir in the parsley and ladle into bowls.
Notes
Discard duds: Toss any mussels that stay shut after cooking, and any that won't close before cooking.
Pick your beer: A light lager like Stella keeps it crisp; a wheat beer adds more body.
Serve with bread: Crusty bread or frites are a must for soaking up the broth.
Don't overcook: Six minutes until they just open keeps the mussels plump and tender.
Nutrition
Calories: 280kcal | Carbohydrates: 14g | Protein: 25g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 700mg | Fiber: 1g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 8mg