Steamed Mussels in Beer Broth

stout beer steamed mussels with mushrooms in a pan with fresh sage and a glass of stout beer on butcher block

Steamed Mussels in Beer Broth

This easy steamed mussels in stout beer broth recipe is a rich one-pot meal packed with bold pub-style flavor. Learn how to buy, clean, prep, and cook mussels perfectly every time with simple ingredients and an irresistibly buttery garlic beer broth.

Course Appetizer, Main Course

Cuisine Pacific Coast, Seafood

Keyword 20 minute meals, buttered mussels, date night dinner ideas, easy mussel recipe, easy seafood dinner, mushrooms, mussel recipes, mussels, mussels with beer, seafood recipes, shelled mussels recipe, steamed mussel recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Equipment

Large pot

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.