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Home > Mussels Steamed in Beer and Thyme

Mussels Steamed in Beer and Thyme

Fresh mussels cooked quickly – simply brilliant. Serve with a cold beer and tuck in. 

Ingredients

  • Us (Imperial)
  • Aus (Metric)
8 pounds mussels, scrubbed and debearded
4 teaspoons olive oil
4 shallots, chopped
2 garlic cloves, crushed
2 thyme sprigs
3 bay leaves
1 cup beer
3 tablespoons finely chopped flat-leaf parsley

2 1/2 ounces butter, cubed

Cookbook
Surfing the Menu Again
Recipe Tags
Entertaining, FishShellfish, Quick&Easy, 10IngredientsOrLess, GlutenFree, Appetizer,
Mussels
Beer
Thyme
OliveOil
Eschalots
Shallots
Garlic
BayLeaves
Parsley
Butter
Spring
Summer
Autumn
Fall
Winter
American
Australian
Appetizer
Dinner
MainCourse
Steam
Boil
Herb
Alcohol
Entertaining
FishShellfish
Quick&Easy
10IngredientsOrLess
GlutenFree
OnePotWednesdays
SurfingTheMenuAgain
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Directions

PREP TIME
20
MINS
COOKING TIME
5
MINS
Serves
8
Make-Ahead:

The steamed mussels must be served as soon as they are cooked.

Heat a large saucepan over high heat until very hot. Add the mussels, oil, shallots, garlic, thyme, and bay leaves and toss to combine.

Add the beer. Cover the pan with a lid and cook for 2 to 3 minutes, or until the mussels open. Add the parsley and toss to combine.

 

Strain the mussels through a colander and place the liquid into a small saucepan. Return the strained mussels to the large saucepan and cover with a lid to keep warm.

Bring the mussel liquid to a boil and cook for 1 minute. Add the butter and whisk until the butter has melted and the mixture is evenly combined.

Transfer the mussels to a large serving bowl and pour the butter mixture over. Serve immediately.


Source URL: https://curtisstone.com/recipe/mussels-steamed-beer-and-thyme/pi