Mussels in Beer

Adapted from a recipe at

Serves 4

I just love mussels. My family? Not so much.
But, whenever we are having a seafood dinner involving many different kinds of seafood, I usually can sneak in some mussels. This is a very easy recipe and the flavors the beer adds to the mussels are amazing.
I also use this recipe when I make paella and I will post that recipe later.

Recipe follows.

1 bottle (12 oz) of good beer (your choice of style and brand, as this will lend tremendous flavor to your mussels)
2 pounds mussels, cleaned (about 40 to 50 mussels)
4 tablespoons unsalted butter
1/4 cup diced carrot, cut into 1/4-inch dice
1/4 cup diced celery, cut into 1/4-inch dice
1/4 cup diced shallots or sweet onion, cut into 1/4-inch dice
1 sprig thyme or 1/2 teaspoons dried thyme
2 cloves of garlic, minced
2 tablespoons chopped parsley


  1. Heat a large Dutch oven over medium-high heat and melt the butter.
  2. Add the carrot, celery, shallots and thyme and sauté until the shallots are soft, about 5 minutes.
  3. Add the mussels and beer, cover and steam for 5 minutes or until the mussels open.
  4. Throw away any mussels that do not open.
  5. Pour the mussels into a large bowl, spoon the vegetables and liquid over the mussels and sprinkle with parsley. (This part is for decoration, little flavor is added but it looks nice with it on.)

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