Total Time
Prep 20 mins
Cook 15 mins

Try adding the kernels from 2 fresh ears of corn and a pinch of sugar to the lager mixture in step 2. NOTE: recipe editor would not recognize the 3 1/2 lbs of live mussels needed for this recipe.

Ingredients Nutrition


  1. Scrub the mussels under cold running water to remove any mud. Using a sharp knife cut away the feathery beards from the shells. Discard any open mussle that does not clamp shut when tapped with a knife. Rinse again in cold water.
  2. Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan. Bring to a boil. Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open. Discard any mussel that has not opened.
  3. Ladle into individual bowls and serve sprinkled with fresh cilantro.
Most Helpful

5 5

As good as any mussels I've had here in the top New Zealand restaurants! Made for the ZWT3, Mexican Challenge. Thanks, Julie.