Beer and garlic mussels. Add the beer and mussels to the pan and reduce the heat to medium and cover. Turn the heat off and add the butter and parsley and stir well. You just want to make sure they all open well.
We also like to serve up with some buttered, toasted french bread. Dipping in the garlicky broth at the end is HEAVEN. Give the pot a stir or a shake to help the last few mussels finish cooking. You can cook Beer and garlic mussels using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Beer and garlic mussels
- You need of Fresh or frozen mussels.
- Prepare of Onions.
- You need of Garlic.
- You need of Mushrooms.
- Prepare of Beer.
- You need of Parsley.
- You need of Lime.
- It's of (Prosciutto recommended).
Scoop out the beer-steamed mussels with a slotted spoon or a strainer of some kind, and drizzle with the remaining butter. Sprinkle the chive flowers or fresh garlic scapes over the mussels, squeeze or pour the juice of one lemon over the mussels and serve immediately! Beer Steamed Mussels - DELICIOUS mussels cooked with beer and garlic herb. Pour in ale and bring to a simmer.
Beer and garlic mussels instructions
- 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.
Spoon the mussels into large bowls and serve with garlic-mayo toast. To make the garlic-mayo toast, spread the cut side of the bread with the mayo and grill until golden brown. Cook's note: I usually steam the mussels in wine but beer is a great alternative. Discard any cracked mussels and those that refuse to. These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.
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