Mussels are nothing without a tasty broth. It's what steams and seasons the shellfish. And when it's time to chow down, a savory broth is perfect for sopping up with a piece of crusty bread.
When making his recipe for mussels, Andy Hunting of Andy's Kitchen Food Blog pours a beer straight into the pot. The clean, crisp taste of his preferred golden ale mingles with smashed garlic and minced shallot to infuse the dish with an unforgettable combination of flavors.
Best of all, it's a quick and simple meal to prepare — although your dinner guests will never suspect as much when they're chugging the broth from their bowls.
Mussels Steamed in Beer
- 2 – 2 1/2 pounds fresh mussels
- 1 tablespoon olive oil
- 2 shallots, peeled and finely chopped
- 1 clove garlic, crushed
- 16 ounces Young’s London Gold beer, or your preferred golden ale
- Pinch of sugar
- 2 tablespoons finely chopped parsley
- Rinse mussels in a large basin of cold water. Throw away any with broken shells, or any that remain open after you tap them on a hard surface. Pull away the beards and scrub the shells. After any beards and grit are removed, rinse with fresh cold water and drain well.
- Heat olive oil in a large pan. Add the shallots and garlic. Fry gently for 4 to 5 minutes until softened, but not browned.
- Pour the beer into the pan, and add a pinch of sugar. Turn up the heat and bring to a boil.
- After three minutes, place the mussels in the pan. Cover with a lid and steam, stirring frequently to ensure even cooking. Continue cooking until the mussels have opened; discard any mussels that remain shut.
- Spoon into warm serving bowls along with the juices from the bottom of the pan. Sprinkle with parsley and serve with rustic bread.