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Mussels Cooked in Lager Recipe: Easy Beer-Steamed Mussels

Mussels Cooked in Lager

Fresh mussels are steamed in pale lager with onion and garlic, then finished with parsley and black pepper. Optional crème fraîche or cream makes the broth richer.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 kg Fresh mussels, scrubbed and debearded
  • 1 tablespoon Olive oil
  • 1 medium Medium onion, finely chopped
  • 2 cloves Garlic cloves, finely chopped or crushed
  • 330 ml Pale lager
Finishing Ingredients
  • 1 small handful Flat-leaf parsley, chopped
  • To taste Freshly ground black pepper
  • 2-4 tablespoons Crème fraîche or cream, optional
To Serve
  • As needed Crusty bread

Method
 

Step-by-Step
  1. Rinse the mussels under cold running water. Scrub away any barnacles, pull off the fibrous beards, discard cracked mussels, and discard open mussels that do not close when tapped.
  2. Heat the olive oil in a large, wide pot over medium heat. Add the onion and cook for 4–5 minutes, until softened, then add the garlic and cook for 30–60 seconds.
  3. Pour in the lager and bring it to a strong simmer. Add the prepared mussels, cover the pot tightly, and cook for 4–6 minutes, shaking the pot once or twice.
  4. When most of the shells have opened, remove the pot from the heat. Discard any mussels that remain closed, then stir in the parsley and season with freshly ground black pepper.
  5. Stir in 2–4 tablespoons of crème fraîche or cream if you want a richer broth. Serve immediately in bowls with the lager broth and crusty bread.

Notes

Use a wide pot so the mussels steam rather than sit in a deep, crowded pile. A light, clean lager is preferable to a strongly bitter IPA. Do not overcook the mussels, and discard any shells that remain closed after cooking.