Mussels Steamed in Ale

My new favorite mussel recipe.  The mustard adds a nice tang.


Saute 3 minutes:

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 large shallot diced
  • 1/4 tsp. dried thyme
  • Dash of salt and pepper

Add 3/4 cup ale and bring broth to simmer

Add 2 lbs cleaned mussels

Cover and simmer 7 to 10 minutes, until mussels open. Stirring a couple times.

Remove mussels to serving bowl. To broth whisk in 1 to 3 tbsp butter, 1 tsp dijon mustard and 1 tbsp chopped parsley. Pour over mussels. Serve with crusty bread.


Roasted Mussels

Bring 1/2 cup of water/white wine to boil add mussels and cook till just open.  Remove mussels from shell and place on baking sheet in 1/2 shell.  Top with mixture of freshly grated parmesan, bread crumbs, chopped fresh parsley, oregano and a chopped pepper (red, orange or yellow).  Bake at 425 for 10 minutes.

Mussels in white wine garlic butter sauce

  • Mussels – 2.5 pounds (1 bag)
  • Butter – 2 tablespoons
  • Olive oil – 1 tablespoon
  • Shallot, finely chopped – 3-4
  • Garlic, finely chopped – 5 cloves
  • Plum tomatoes, chopped – 1/2 cup  (reserve some for garnish)
  • Italian parsley, finely chopped – 1/3 cup (reserve some for garnish)
  • Thyme, dried – 1 teaspoon
  • White wine – 1 cup
  • Salt – 1/4 teaspoon
  • Pepper – 1/4 teaspoon
 Clean the mussels. Remove the “beard” and scrub them under running water with a brush to remove any sand. Discard the mussels whose shells are not tightly shut or cracked
In a large pot, heat the butter and olive oil over medium heat.
Add the shallot and cook for 3 minutes until it’s soft.
Add the garlic and cook for another 3 minutes.
Add the diced tomatoes, parsley, thyme, wine, salt and pepper. Bring to boil.
Add the mussels, stir well to coat them in the sauce, cover the pot and cook for 8-10 minutes over medium heat.
Pour the mussels and the broth into bowls and serve with crusty bread or over cooked pasta.
Throw out any mussels that did not open.
This should make 3 main portions