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Mussels In Lager
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Mussels are steamed in a tangy lager sauce. Serve with lots of bread to sop up the delicious broth that results.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup unsalted butter
1 medium red onion, chopped
2 celery ribs, sliced thin
1 cup diced tomatoes, drained if using canned
3 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager
2 pounds mussels, scrubbed and debearded
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh Italian parsley
crusty bread, as accompaniment
directions
Melt the butter in a large pan over medium-high heat (do not let it burn). Add the onion, celery, tomatoes, garlic, thyme, bay leave, salt, and pepper. Cook, stirring frequently, until the vegetables are soft.
Add the lager and bring to a boil. Reduce the heat to a simmer and add the mussels. Cook, covered, for 4-6 minutes or until the mussels open. Transfer them to a serving bowl. Discard any unopened mussels.
Mix together the mustard and heavy cream. Stir into the lager liquid and mix well. Stir in the parsley and remove the bay leaf.
Pour the lager mixture over the mussels and serve immediately with crusty bread for sopping up the liquid.
recipe tips
Use fresh mussels for the best flavor and texture, but frozen ones can also be used if needed. No need to thaw them before adding to the lager mixture.
Cook the vegetables until they're soft but not browned for the best flavor base.
Bring the lager to a boil before adding the mussels. This way the liquid is at the right temperature to properly cook the mussels.
Covering the pan while cooking the mussels helps them cook more quickly and gently because it creates steam.
Serve the dish immediately to enjoy the mussels at their best.
Use crusty bread to soak up the delicious broth.
Adjust the seasoning of the sauce to taste before serving.
common recipe questions
Can I use a different type of beer?
Yes, you can use a different type of beer, but a lager works best for its light and crisp flavor.
Is it necessary to debeard the mussels?
Yes, debearding and scrubbing the mussels are important for removing sand and grit.
Can I substitute the heavy cream?
You can use light cream or half-and-half for a lighter version, but the sauce may be less rich.
What can I do if I don't have fresh thyme?
You can use dried thyme, but reduce the amount to 1/3 teaspoon as it's more potent.
How do I know when the mussels are cooked?
The mussels are cooked when they open. Discard any that remain closed after cooking.
Can I make this dish ahead of time?
Mussels are best cooked and served immediately for the best texture and flavor. You can prep the ingredients ahead of time to speed up the time it takes to make the recipe.
What can I use instead of Dijon mustard?
You can use whole grain mustard or a mild yellow mustard as a substitute.
How should I store leftovers?
Store leftover mussels in the refrigerator for up to 1 day, but note that reheating may change their texture. Be sure to reheat them very gently so the sauce doesn't separate and the mussels don't become tough.
Is there a non-alcoholic substitute for the lager?
You can use a non-alcoholic beer or a combination of vegetable broth and a splash of apple cider vinegar.
nutrition data
Nutritional data has not been calculated yet.
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