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.
PrintAmber Ale and Herbs Mussels
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
Description
Enjoy a bowl of steaming mussels cooked in amber ale and fresh herbs, perfect for an outdoor meal with a cold beer.
Ingredients
Units
Scale
- 2 lbs mussels, cleaned and debearded
- 1 bottle amber ale
- 1/2 cup mixed chopped herbs (parsley, tarragon, dill, chives)
- 1 shallot, finely chopped
- Pinch of salt
Instructions
- Wash and clean the mussels thoroughly, removing any beards and discarding any that remain open after a gentle tap.
- In a large pot, pour the amber ale and bring it to a boil over high heat.
- Add the finely chopped shallot, half of the mixed herbs, and a pinch of salt to the pot.
- Carefully add the mussels to the pot, cover with a lid, and reduce the heat to medium.
- Shake the pot gently to ensure even cooking. Cook for 5 minutes, or until the mussels have opened up.
- Discard any mussels that have not opened. Sprinkle the remaining herbs over the mussels before serving.
- Serve immediately with the broth, ideally outside with a cold beer.
Notes
For best results, cook the mussels outside in the sunshine. Use a good quality amber ale for rich flavor. Serve with crusty bread to soak up the broth. Discard any mussels that do not open after cooking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1 gram
- Sodium: 500 mg
- Fat: 5 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 18 grams
- Cholesterol: 50 mg
