Mussels in Beer

Name: Mussels in Beer
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg fresh mussels (cleaned and debearded); 2 tablespoons olive oil; 3 cloves garlic (minced); 1 onion (chopped); 1 cup beer (light and flavourful); 1 tablespoon fresh thyme (chopped); 2 tablespoons fresh parsley (chopped); 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground)

25 min 4 servings Medium

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Mussels in Beer

Savour the rich and aromatic flavours of mussels cooked in beer with herbs.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Medium

Mussels in beer, or 'moules à la bière', is a classic dish that combines the briny, tender mussels with the robust flavours of beer. This dish is a favourite in many coastal regions where fresh seafood is abundant. The key to a successful moules à la bière is using the freshest mussels available, paired with a light and aromatic beer. The addition of herbs and aromatics enhances the natural sweetness of the mussels, creating a deeply satisfying dish.

Instructions

Prepare the mussels

Rinse the mussels under cold water and scrub them clean. Remove the beards by pulling them towards the hinge of the shell. Discard any mussels that do not close when tapped.

Pro tip: Use fresh, live mussels for the best results.

Cook aromatics

In a large pot, heat olive oil over medium heat. Add the garlic and onion, sautéing until the onion becomes translucent, about 3-4 minutes.

Add beer and herbs

Pour in the beer and bring it to a simmer. Add the fresh thyme and half of the parsley, stirring to combine.

Pro tip: Choose a beer with a light, aromatic profile for a balanced flavour.

Cook the mussels

Increase the heat to high and add the mussels to the pot. Cover and cook until the mussels have opened, about 5-7 minutes. Discard any mussels that remain closed.

Season and finish

Season with salt and pepper to taste, and sprinkle with the remaining parsley. Stir gently to combine.

Serve

Transfer the mussels and broth to serving bowls. Serve immediately with crusty bread.

Pro tip: Serve with lemon wedges for a fresh burst of flavour.

💡

Tips & Tricks

Use fresh, live mussels for the best flavour and texture.
Discard any mussels that do not close when tapped before cooking.
Use a light, flavourful beer for a balanced taste.
Serve with crusty bread to soak up the delicious broth.

Frequently Asked Questions

What type of beer is best for moules à la bière?

A light, aromatic beer is best, such as a lager or a wheat beer.

How do you clean mussels?

Rinse under cold water, scrub the shells, and remove the beards by pulling towards the hinge.

Why do some mussels remain closed after cooking?

Discard any mussels that remain closed after cooking, as they were likely dead before cooking.

Can I make moules à la bière ahead of time?

Prepare the aromatics and beer base ahead, but cook the mussels just before serving for best texture.

How long does it take to cook mussels?

Once added to a hot pot, mussels typically take 5-7 minutes to open and cook.

Serving Suggestions

Mussels in beer can be served as a main course or a hearty appetizer. Pair with a crisp, refreshing salad or simply enjoy with a loaf of crusty bread to mop up the delightful broth. For make-ahead convenience, you can prepare the aromatics and beer base in advance, then cook the mussels just before serving. Store any leftover mussels in their broth in an airtight container in the fridge for up to one day.

Nutrition per serving

320

Calories

24g

Protein

12g

Fat

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