Amber Ale and Herbs Mussels

April 5, 2012

 Mussels are probably my all-time favorite seafood. I like to eat them on their own, a bowlful, still steaming, with lots of broth. Cooking mussels is quick, easy, and best done outside in the sunshine, with a cold beer; in our case – Clancy’s.


• 2 lbs mussels
• 1/2 cup amber ale
• 1/2 cup approx. mixed chopped herbs; parlsey, terragon, dill, chives
• 1 shallot, finely chopped
• salt

Wash and clean the mussels.
Pour the beer in a pot and bring to a boil.
Add the shallots, half of the herbs, and the mussels.
Cover with lid, turn the heat down to medium, and shake the pot.
Cook until the mussels open, about 5 minutes.
Discard unopened mussels.
Season with salt and serve with ale broth.
Top with remaining herbs.

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{ 6 comments… read them below or add one }

CountryWoodSmoke April 5, 2012 at 5:54 pm

One of my favourite meals, I did a version recently with cider and smoky bacon.
Thanks for sharing this.


Bryan April 5, 2012 at 6:03 pm

I’ll have to try your version, cheers!


Karista April 5, 2012 at 9:14 pm

Absolutely nothing better than beer and shellfish! This dish looks fantastic and I think the perfect starter for Easter weekend. 🙂


Gio of The Hungry Giant April 6, 2012 at 5:29 am

although I rarely get to eat mussels because it’s not readily available in the wet markets here, making it into soup is non-negotiable when we’re lucky enough to have it. their flavor is really something else entirely.


albeindc April 9, 2012 at 4:04 pm

what a great, simple recipe for these. mussels are always a great way to get some summer flavor in, especially with the variety of summer beers coming out as well. i’ll be doing up some of these soon!


Katherine @ Eggton July 6, 2012 at 12:23 pm

I want to dip a piece of crusty bread into the pan in the last photo very badly.


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