Ingredients Jump to Instructions ↓

  1. 1 -1 1/2 lb mussels

  2. 1 (12 ounce) bottle beer (I prefer an amber or lager, but any beer will work)

  3. 1 medium onion , cut in half and thin sliced

  4. 2 teaspoons garlic , minced

  5. 1 pinch red pepper flakes

  6. 2 tablespoons fresh parsley , minced fine

  7. 2 tablespoons butter

  8. 1 teaspoon olive oil to saute the onion and garlic salt and pepper

Instructions Jump to Ingredients ↑

  1. Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.

  2. If you like a little heat, add a pinch of red pepper flakes, this is completely optional.

  3. Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.

  4. Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.

  5. Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish. ?


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