Beer Steamed Mussels
Mussels are extra good when steamed in a mixture of beer and wine. Sop up the lovely juice with crusty bread or serve the mussels over linguine.
Ingredients
Serves: 4
- 2.5 kg mussels, cleaned and debearded
- 1 large onion, diced
- 440g tinned diced tomatoes
- 5 large cloves garlic, chopped
- 1 1/2 cups (375ml) bottle beer
- 1/2 cup (125ml) red wine
- 2 tablespoons peppercorns in brine, crushed
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- In a large pot (or the kitchen sink) soak the mussels 10 minutes in enough lightly salted cold water to cover.
- In a separate large pot mix the onion, tomatoes, garlic, beer, wine and peppercorns. Place the mussels in the pot and bring to a boil. Cook 10 minutes, reduce heat to low and continue cooking 5 minutes, until mussels open. Discard unopened mussels.
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Reviews and Ratings
Global Ratings:
(17)
Reviews in English (11)
Big disappointment. Edible, but wrong so many ways. First of all, there were 3 big eaters and I bought just 2 pounds of mussels and we had leftovers (maybe wouldn't have if they had tasted better), but 2 pounds for 3 was ample - not 5 pounds for 4! Secondly, boil 10 minutes and then lower heat and cook another 5 until the shells open? You're kidding, right? The shells opened within a couple of minutes in the pot. That left the onion and garlic not cooked enough and the beer taste very pronounced. Glad I didn't bother with the linguini, as the the broth was, well, broth-like and not likely to stick to anything. We fished out the mussels and ate the bread. First time I had tried a recipe that included both beer and red wine. Probably the last. Try another recipe. At $4.99 a pound, mussels deserve better. - 25 Dec 2007 (Review from Allrecipes USA and Canada)
This was my first time making mussels at home; this recipe was easy and delicious. I stuck to the recipe, but added mushrooms, and served over pasta. My teenager and I loved it! Fabulous! - 18 Nov 2007 (Review from Allrecipes USA and Canada)
Melissa's recipe is terrific, just like the other reviewers said! I served it over linguine and sprinkled red hot pepper flakes on top for an added kick. A must try! - 01 Mar 2007 (Review from Allrecipes USA and Canada)
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