We can't get enough of this Stout Steamed Mussels recipe! Fresh mussels are cooked in a dark, smooth, and buttery beer sauce that's dreamy! Being in the Pacific Northwest, fresh mussels are a huge part of our cuisine, and this has quickly became one of our best mussel recipes!
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BEER STEAMED MUSSELS
We love our shellfish around here. We typically harvest them ourselves but when we can't, we have tons of options for purchasing. I've been on a mussels kick lately and made baked mussels, soup with mussels and even this beer steamed mussels for our friends that came over. Stout compliments the depth of flavors in mussels and it's a better match than steaming in wine for that reason.
It's every bit sophisticated but one of the easiest mussel dishes, requiring minimal work with the absolute best flavors coming together seamlessly. The stout adds a deep and sweet flavor that works great with sage, a hint of garlic, and creamy butter.
Steamed mussels can be served as an appetizer or dinner. It was a hit when I served it to my friends for dinner along with crusty bread...there was not one drip of broth left!
HOW TO PREPARE MUSSELS BEFORE STEAMING
Cleaning mussels before cooking is essential to ensure they are safe to eat and to remove any sand or grit that may be present. Here's my trusted step-by-step guide on how to clean mussels perfectly every time:
- Inspect the mussels: Before cleaning, inspect the mussels to ensure they are fresh and alive. Discard any mussels that have cracked or broken shells, are open and do not close when tapped, or have a strong unpleasant odor.
- Debeard the mussels: Look for the "beard," which is a fibrous tuft that protrudes from the shell. Gently pull the beard downward towards the hinge of the mussel. If the beard doesn't come off easily, you can use a small knife to cut it close to the shell.
- Rinse the mussels: Place the mussels in a colander or a large bowl and rinse them under cold running water. Use your hands or a brush to scrub the shells and remove any dirt or debris. Discard any mussels that remain open or show signs of damage.
- Soak the mussels (optional): I like to soak the mussels in a bowl of cold water for about 20 minutes, especially when we harvest them ourselves. This helps to remove any additional sand or grit that may be trapped inside the shells. If you choose to soak them, make sure to change the water a few times during the process.
- Final check: After cleaning and soaking (if desired), give the mussels a final inspection. Ensure that all the shells are tightly closed or they close when tapped or pushed on. Discard any mussels that remain open.
INGREDIENTS YOU NEED FOR STEAMED MUSSELS
- Fresh Mussels. I received mine from our friends at Taylor Shellfish. The mussels were delivered to my door in great packaging. They were large and juicy!
- Stout Beer. I used Mount Olympus Brewing Salute Stout, which has notes of caramel and chocolate. It's absolutely perfect in this dish, but any stout will do if you can't find it.
- Butter. Unsalted. Replace with dairy-free butter if needed.
- Brown Crimini Mushrooms. Left whole, no need to cut anything. leaving the mushrooms whole makes them a great size to compete with large mussels. Mushrooms pair so beautifully in this dish, soaking up the broth while providing some flavor back as well.
- Garlic, finely chopped. A staple!
- Dried Minced Onion. This provides the broth with incredible flavor and a must.
- Fresh Sage. From the refrigerated section at your local grocery store. Be sure to chop it.
- Fresh Lemon Juice. Fresh squeezed is best for flavor!
- Salt and pepper to taste. It will just need a touch.
HOW TO MAKE BEER STEAMED MUSSELS
- In a large pot on medium heat, melt butter then add sage, dried onion, garlic and mushrooms.
- Add Stout and bring the pot to high heat. Let simmer without the lid for a minute while stirring.
- Add the mussels and cook until they pop open, typically takes 3-5 minutes.
- Once they open, remove from heat and add lemon, salt, and pepper. Serve warm.
FAQ
Mussels go well with other seafood, especially steamer clams and crab. Pair mussels with bread, fluffy rice, and pasta!
Mussels only cook for 3-5 minutes on high heat. As soon as they pop open, they're done. Any mussels that don't open during the cooking process should be discarded.
Yes. Washing and debearding the mussels is an essential step before cooking them. Follow a proper washing and scrubbing process that we have outlined above. Whether you purchase them fresh, or harvest your own it's important to clean them properly.
It's best to eat mussels the day of or up to 24 hours after cooking them. Simply reheat them until warmed through and enjoy. Alternatively, you can freeze cooked mussels to enjoy another day.
WHAT TO PAIR WITH STEAMED MUSSELS
- With the dish: Crusty Bread, like this parmesan no-knead bread to dip your bread in the broth of this delicious dish.
- Dinner Pairing: Rosemary Parmesan Crusted Fish, Pesto crusted salmon, fish wrapped in parchment pouch, Mediterranean fish with olives and artichokes, or this creamy salmon pasta.
- Salad Pairing: Tabouli Salad.
- To drink: Stout Beer. Eating and drinking Stout is quite the accomplishment, kick back and enjoy!
If you loved this Stout Steamed Mussels recipe, let me know by rating it using the stars below.
Stout Steamed Mussels
Equipment
Ingredients
- 2 lbs mussels
- 1 cup stout beer
- 4 tablespoon butter unsalted
- 5 cloves garlic minced
- 1.5 teaspoon dried minced onion
- 1 lb brown crimini mushrooms washed, kept whole
- 2 tablespoon fresh sage chopped
- 2 teaspoon fresh lemon juice
- Sprinkle of salt and pepper to taste
Instructions
- In a large pot on medium heat, melt butter then add sage, dried onion, garlic and mushrooms.
- Add Stout and bring the pot to high heat. Let simmer without the lid for a minute while stirring.
- Add the mussels and cook until they pop open, typically takes 3-5 minutes.
- Once they open, remove from heat and add lemon, salt, and pepper. Serve warm.
Notes
- Discard any mussels that remained closed.
- Best enjoyed with crusty bread and a pint of stout.
- I used Mount Olympus Stout.
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