Pouring Beer into a pot

Mussels with Beer & Herbs

When I was a kid, people didn’t really eat mussels, which is a shame because they are a wonderful alternative to Maine’s famous steamed clams. Steamers are usually served plain with butter, whereas mussels can be cooked and served with so many different ingredients! This week we’re using beer from our friends at Bath Brewing Company, and throwing lots of fresh herbs. And butter. You gotta have the butter. Oh, and a nice crusty loaf to soak up the amazing sauce.

Chopped parsley

2# Fresh Maine Mussels, in their shells

1 T Olive Oil

1 C Beer (IPA, lager, whatever you like! We used Bath Brewing Company’s Sea Trial Beer which is a cream-style ale)

1 Medium Onion, sliced or chopped

3 cloves Garlic, minced

2 sprigs Fresh Thyme

2 Bay Leaves

¼ C Fresh Parsley, chopped

4 T Butter (½ stick)

Crusty bread for sopping up the sauce

 

Beer Mussels

Clean the mussels:

Run your mussels under cold water to clean off any mud or sand.

Discard any mussels that don’t close. (These are dead and inedible.)

Pull off the “beard” – the fuzzy bit on the side.

 

Use a large enough pot that you can easily cover the mussels with the lid.

Add mussels, oil, beer, onion, garlic, thyme and bay leaves.

Cover and turn on high for 3-5 minutes. You want the mussels to all be open, but don’t over cook.

Strain the liquid into a small saucepan, and leave the mussels covered in the pot to keep warm.

Bring the sauce to a boil and simmer for a minute or two to reduce.

Slowly add the butter and whisk to mix well. 

Plate up the mussels and pour the sauce over.

Sprinkle with fresh parsley.

Louisa with Mussels