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.
Print
Amber 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
- 2 lbs (900 g) mussels, cleaned and debearded
- 1 bottle amber ale
- 1/2 cup (120 ml) 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
If You Liked This Recipe, You’ll Love These
- Traditional Authentic Seafood Paella
- Japanese Popcorn Shrimp
- Irish Seafood Chowder
- Tuna and Watermelon Ceviche with Yuzu Aji Amarillo Tiger’s Milk
Frequently Asked Questions
How do I know which mussels are safe to cook, and what do I do with any that don’t open?
Before cooking, tap any mussel that is open — if it doesn’t close, discard it. After the 5-minute steam in amber ale, discard any mussels that have not opened. Both the recipe and notes are explicit on this point: unopened mussels after cooking should not be eaten. 
Why does the recipe add the herbs in two stages — half at the start and half at the end?
Half of the mixed herbs (parsley, tarragon, dill, chives) go into the ale broth at the start to infuse the cooking liquid and flavor the mussels as they steam. The remaining half is sprinkled over just before serving to preserve the fresh, bright herbal aroma that would be lost if all the herbs were cooked.
