Is there anything that says summer like fresh mussels? While my Mom was visiting last week she really wanted to have fresh seafood and there’s plenty of it to go around here. We went to the market and got some mussels and fresh ingredients and Craig threw together the easiest and delicious beer steamed mussels with potatoes for dinner. We sat outside on the deck and enjoyed dinner al fresco.
Steamed Mussels are super easy to prepare, simple to cook, and taste great whether served as a meal on their own or as a topping for a pasta dish. If you’re looking for a fresh dish to make this summer, definitely give this a try! If you try it, let me know in the comments or take a pic and tag me on Instagram.
How To Make Beer Steamed Mussels With Potatoes
Ingredients for Beer Steamed Mussels
- Fresh mussels (we got about 1.5 lbs for 3 people)
- 1 tall 16 oz. can of beer (Craig used a Scottish ale)
- Salted Butter (3/4 stick)
- 1 small/medium sized yellow onion
- 1 shallot
- 1/2 cup fresh parsley (chopped)
- Salt & Pepper
- 5-6 medium/large sized golden potatoes
- Better Than Bouillon Seasoned Vegetable Soup Base (1 tbsp)
- 3-4 cups water
Preparation and Directions
- Cook potatoes first as they take the longest. Chop into halves and boil in a large pot of salted water for approximately 40 minutes or until tender. Once done cooking take off heat and drain any remaining water. Once cool enough, chop into quarters and set aside.
- Put mussels in a bowl or colander and rinse in cold water. If any are open tap the mussel shut. If it stays shut, it’s good, if not, discard. After cooking, throw away any mussels that don’t open.
- Chop the onion into thin slices and dice the shallot
- Saute onion and shallot in 1 tbsp butter until translucent about 3 minutes on medium high heat
- Pour can of beer, water and bouillon into pot bring to a boil and add mussels
- Cover immediately and cook on a low boil for 5-7 minutes (medium/high heat)
- Take off heat, add potatoes, remaining butter and fresh chopped parsley and stir
- Add salt and pepper to taste
- Serve immediately with toasted and buttered sourdough bread.
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If you make this recipe let me know in the comments or take a pic and tag me on Instagram!
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