The Art of Beer Cooking: Mussels

I’m back home in Chicago for Easter and my mom surprised me today with a trip to Burhops! I have been craving seafood lately and Burhops has some of the best fresh seafood right in Hinsdale, IL. We stocked up on shrimp, scallops and mussels for a delectable dinner. On the menu for tonight are beer steamed mussels for an appetizer followed by spaghetti with shrimp and scallops. I just can’t wait! Here is a quick and easy recipe for beer steamed mussels. We are using 312 but any beer you like would be great.


  • 1-1/2 pound mussels
  • 1 bottle beer
  • 1 medium onion
  • 2 (or 3) cloves garlic, minced
  • 1 tsp red pepper flakes
  • 2 tb fresh parsley
  • 2 tb butter
  • 1 tsp olive oil

In a medium saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes. If you like heat, add a pinch of red pepper flakes. Rinse the mussels well in cold water in a colander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are bad (dead) and make sure to toss those out. Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don’t over cook the mussels, you just want to make sure they all open well. Serve with some crusty bread to soak up all the delicious broth.


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Filed under Beer and Food, Cooking

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