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Mussels Steamed in Pale Ale

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Mussels Steamed in Pale Ale

Mussels Steamed in Pale Ale
Frances Janisch
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total prep



  • Heat oil in a large pot and add shallots, garlic and thyme. Cook for 2 minutes until softened and just translucent. Increase heat to high and add mussels. Stir well to coat everything evenly then pour in beer, orange juice/zest and lemon juice/zest. Season with salt and pepper.
  • Cover with lid and steam for 7-8 minutes until the mussels have opened. Use a large slotted spoon to place mussels in a large bowl. Return the pot with the liquid to the stove top and boil until slightly reduced. Add butter and season with salt and pepper. Pour sauce over mussels in bowl and serve with crusty bread to soak up all the delicious juices.