Your Cooking Assistant Find a recipe by the avaliable engredients
Set the ingredients

Mussels in the Beer Broth

5

70 min

Mussels in the Beer Broth

Mussels in the Beer Broth Photo 1

Time

70 min

Serving

2 persons

Calories

0

Rating

5.00 rating-star (2)

Author: Monica Feluchi

In this recipe, you will find out how to cook… mussels in the beer broth! Can you imagine that? Many people have not even heard about such a dish and it is high time to try cooking it! The recipe is quite simple and easy-to-follow.

Ingredients

  • mussels: 500 g
  • beer: 1.5 cup
  • butter: 30 g
  • shallot: 2 piece (diced)
  • bay leaf: 1 piece
  • thyme: 1 tsp (fresh)
  • salt: 0.5 tsp
  • black pepper: 1 pinch
  • cream: 2 Tbsp
  • Dijon mustard: 1 Tbsp

Metric Conversion

Stages of cooking

  1. Wash the mussels first. Remove the beards and throw away the dead mussels (if any). Check whether the mussels are dead by tapping the shells with a knife. If they open quickly after the tapping, it means that they are dead. Having sorted out quality mussels, take a pot, melt the butter and fry the shallots and pepper in it. Add thyme, bay leaf, black pepper and salt. 

    Mussels in the Beer Broth Photo 2
  2. Add beer and bring to a boil.

    Mussels in the Beer Broth Photo 3
  3. Then add mussels and cover the pot with the lid. Cook for about 2.5-3 minutes, stir the mussels and keep cooking for about 1 minute more.

    Mussels in the Beer Broth Photo 4
  4. Now, remove the mussels from the pot with the broth and throw away those of them, which have not opened. This means that they are also dead. Then add mustard and cream. Pour the broth on the mussels.

    Mussels in the Beer Broth Photo 5
  5. Serve with crusty pieces of bread. Bon appétit!

    Mussels in the Beer Broth Photo 6

History of the Mussels in the Beer Broth

Mussels in beer broth have a long history in the coastal regions of Belgium and the Netherlands, where mussels are plentiful and beer is a beloved cultural staple. The dish is believed to have originated in the 18th century as a way for fishermen to cook the mussels they caught while out at sea. The beer not only added flavor to the broth but also helped to preserve the mussels. Today, mussels in beer broth remain a popular and delicious way to enjoy fresh seafood.

Tips and Tricks for Mussels in the Beer Broth Recipe

When cooking mussels in beer broth, it's important to use live mussels that are fresh and healthy. Discard any mussels that don't open during cooking, as they may be dead and could make you ill. It's also important to rinse and scrub the mussels well to remove any dirt or debris.

For the beer broth, choose a beer that you enjoy drinking, as the flavor will come through in the dish. A light, crisp beer works well, such as a pilsner or lager. If you prefer a stronger beer flavor, try a darker ale or stout.

To add extra flavor to the broth, you can also add other herbs or spices, such as garlic, ginger, or coriander. Be sure to adjust the salt and pepper to taste.

Tips for presenting the dish

When serving mussels in beer broth, it's best to have a large bowl or pot that can be placed in the center of the table for everyone to share. Serve the mussels with crusty bread and a side salad, if desired. Provide small bowls for guests to place their empty shells in, and plenty of napkins for messy fingers!

How did you like this article?

You may also like