Beer and garlic mussels. Sun's out, shell's out: when it's summertime my thoughts turn to visions of shellfish. One bivalve in particular: the humble mussel. These beer steamed mussels tossed with garlic scapes and lemon make a great appetizer or light meal, and are a guaranteed crowd pleaser.
Melt the butter and sauté the onion and garlic for a minute. Stir in the herbs, salt and pepper, pour in the beer and mussels and cover with a lid. Cover and let the mussels cook on. You can cook Beer and garlic mussels using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Beer and garlic mussels
- It’s of Fresh or frozen mussels.
- You need of Onions.
- It’s of Garlic.
- Prepare of Mushrooms.
- You need of Beer.
- You need of Parsley.
- Prepare of Lime.
- You need of (Prosciutto recommended).
Beer steamed mussels are super simple. Cooking mussels may sound intimidating, but the prep takes longer than the actual steaming. The mussels will pick up the subtle flavors of beer, garlic, and spices by steaming and soaking in the beer broth. Add the beer and mussels to the pan and reduce the heat to medium and cover.
Beer and garlic mussels step by step
- On a pot warm some olive oil. Throw diced onions garlic. Then mushrooms, (chopped prosciutto if you have).
- Add mussels heat for a while. Add lime. Add beer. Let it boil for a little cover. Once the mussels are ipen add parsley and serve.
- Goes well with sweet potato fries on airfryer and truffle oil and parmesan.
I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and. Place the mussels with the garlic and oil in a large pan and place directly under the broiler. Cook until all the mussels have opened and the garlic has begun to brown. Meanwhile, in a second mixing bowl, combine the remaining olive oil, beer, lemon juice, and parsley and mix well.