Friday, October 28, 2016

Beer Steamed Mussels

For a quick and cheap weeknight dinner, these Beer Steamed Mussels are the way to go.

This simple dinner couldn't be any easier. Mussels, bread, and a big salad is a great meal to break up the suppertime norm.

Use the freshest mussels you can find. I prefer Prince Edward Island mussels but whatever you find that are fresh are great.

Beer Steamed Mussels
Serves 2
  • 1 pound mussels, de-bearded and rinsed (discard any mussels that are not closed)
  • 1 (12 oz) bottle light beer 
  • 1 onion, diced
  • 1/2 lemon, sliced & seeds removed
  • 2 to 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons butter, divided
  • 1 teaspoon hot sauce, or to taste
  • 1 teaspoon Worcestershire sauce
  • salt & pepper, to taste
  • seafood seasoning, to taste
  • bread, for serving
Heat a large saucepan or skillet over medium heat. Add 1/2 tablespoon butter and allow to melt. Add the onions, garlic, lemon slices and season with salt and pepper. Cook until translucent, about 3 minutes. Remove and discard lemon slices.  

Add the beer, hot sauce, and worcestershire sauce. Season with seafood seasoning. Bring to a simmer and add the mussels. Cover and simmer until all the mussels open, about 3 minutes. Using a slotted spoon, remove the mussels and place in a serving bowl. Bring the sauce to a boil and add the remaining butter and parsley. As soon as the butter is melted and incorporated, pour the sauce over the mussels. Serve with bread and enjoy!

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