Mussels in beer

    Fresh mussels cooked in beer. Serve with rustic bread or beer and cheese bread. Discard any mussels that do not open on cooking.


    Northamptonshire, England, UK
    1 person made this

    Serves: 2 

    • 1kg fresh mussels
    • 1 tablespoon olive oil
    • 2 shallots, peeled and finely chopped
    • 1 garlic clove, crushed
    • 1/2 bottle Youngs London Gold® beer
    • 1 pinch caster sugar
    • 2 tablespoons parsley, finely chopped

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. To prepare the mussels, put into a sinkful of cold water, throw away any that are broken or any that stay open when you tap them on a hard surface. Pull away the beards (the hairy bits between the shells). Scrub the shells and put into a colander, rinse with fresh cold water then drain well.
    2. Heat the oil in a pan large enough to hold the mussels. Add the shallots and garlic and fry gently for 4 to 5 minutes until softened but not browned.
    3. Add the beer and pinch sugar to the pan, turn up the heat and bring to the boil. Boil for 3 minutes.
    4. Add the mussels, cover with a lid and cook, stirring frequently to make sure they are evenly cooked. This will only take a few minutes until the mussels have opened and are cooked. Remove any mussels that have not opened.
    5. Spoon into warm serving bowls with the juices; sprinkle with parsley.

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    Andys Kitchen

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