Beer Steamed Mussels
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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452 Calories
24 g Carbs
57 g Protein
15 g Fat
Total Time
2 servings

Cooking mussels requires little more than steaming them in some liquid until they pop open. How easy is that? In this recipe, beer serves as a tasty alternative to water or wine. Serve with some crusty bread for sopping up the briny liquid, and you’ve just created a restaurant-worthy dish for a fraction of the price (and no tip required).


  • 2 tsp grapeseed oil
  • 1 small onion, chopped
  • 1¼ tsp table salt
  • 2 clove garlic, minced
  • 1 cup dark beer
  • 2 pound mussels
  • 2 medium whole (2-3/5" dia) tomatoes
  • ½ lemon yields lemon juice
  • ½ tsp, ground thyme
  • ¼ tsp red chili flakes
  • ¼ tsp, ground black pepper
  • ⅓ cup flat-leaf parsley

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  1. Heat oil in a large saucepan over medium heat. Add onion and salt; cook until onion is softened and beginning to darken, about 5 minutes. Add garlic and heat 1 minute.
  2. Place beer, tomatoes, lemon juice, thyme, chili flakes, and black pepper in pan. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
  3. Add mussels to pan, cover, raise heat to medium and cook for 5 minutes, or until the shells have popped open. Discard any mussels that have not opened. Stir in parsley.
  4. Serve mussels and broth in a bowl with lots of fresh bread on hand.

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