Spicy Beer Mussels
Spicy Beer Mussels
Enjoy this quick and easy seafood recipe by Laura Vitale from Simply Laura.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 25 minutes
  • Cooking Time 15 minutes
  • Yield 8 servings
  • 1.81 kilograms fresh Mussels
  • ¼ cup Olive Oil
  • 8 cloves Garlic, thinly sliced
  • 2 Fresno Chillies, halved lengthwise, seeded and thinly sliced
  • 2 large shallots, halved lengthwise and thinly sliced
  • One 12-ounce Lager beer
  • ¼ cup Heavy Cream
  • ¼ cup chopped fresh Parsley
  • 1 loaf Italian Semolina bread, sliced 1-inch thick on the bias, grilled
  1. Add the mussels to a large bowl with cold water. Taking one at a time, scrub them well all over with a clean scrubbing brush, strip away any beard and place them in a colander. Repeat the process with each one and make sure they are all sealed tightly. Should any mussel be open, tap it on a surface twice; if it doesn't close, discard it. Rinse all the mussels well one more time when you have them all prepped and set them aside
  2. In a large pot, add the oil along with the garlic, chiles and shallots. Turn the heat to medium and saute until they become fragrant and the shallots become translucent, about 4 minutes
  3. Add the cleaned mussels and stir them around with the shallot mixture. Pour over the beer, cover the pot and bring to a boil. Cook until all of the mussels have opened, 5 to 7 minutes
  4. Remove from the heat, then add the cream and parsley and stir to incorporate. Plate the mussels in a large serving bowl surrounded by the grilled bread

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