Prep 15 mins
Cook 15 mins
Mussels steamed in beer, garlic and shallots. One of my favs! Serve with warm crusty bread or lemon wedges if you like.
- 4 lbs fresh mussels
- 2 -3 garlic cloves, crushed and minced
- 1 large shallot, finely diced
- 1⁄4 cup butter
- 1 cup beer
- 1⁄2 cup garlic butter, melted
- lemon wedge (optional)
- crusty bread, warm (optional)
- Scrub and rinse mussels under cold running water. Pull off any beards and discard any mussels whose shells don’t close when tapped against the side of the sink (The rule to remember with mussels is the shells should be closed when raw and open when cooked). Set aside.
- In a pot large enough to hold all the mussels, heat butter over medium high heat and add shallots and garlic. Stir around in the hot butter until tendercrisp.
- Tip the mussels into the pot and raise heat to high and pour in 1 cup of beer. Cover the pot with a lid and steam mussels for four minutes, or just until shells open.
- Once the mussels are cooked, garnish with lemon wedges (optional) and serve straight from the pot or in individual bowls. Take care to discard and mussels whose shells haven’t opened. Serve warm wedges of crusty bread for mopping up the beer and mussel broth, and melted garlic butter for dipping the mussels.