Mussels In Lager Food

MUSSELS IN LAGER

Mussels in Lager image

Categories Beer Steam Quick & Easy Mussel Gourmet

Yield Makes 4 first-course or 2 main-course servings

Number Of Ingredients 15

Ingredients

1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: crusty bread

Steps:

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

MUSSELS COOKED IN LAGER

Mussels Cooked in Lager image

Try adding the kernels from 2 fresh ears of corn and a pinch of sugar to the lager mixture in step 2. NOTE: recipe editor would not recognize the 3 1/2 lbs of live mussels needed for this recipe.

Provided by Julie Bs Hive

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups lager beer or 2 cups light beer
2 onions, chopped
5 garlic cloves, chopped
1 fresh green chili pepper, deseeded and thinly sliced (poblano or serrano)
2/3 cup fresh tomatoes, diced or 2/3 cup canned chopped tomato
2 -3 tablespoons fresh cilantro

Steps:

Scrub the mussels under cold running water to remove any mud. Using a sharp knife cut away the feathery beards from the shells. Discard any open mussle that does not clamp shut when tapped with a knife. Rinse again in cold water.
Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan. Bring to a boil. Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open. Discard any mussel that has not opened.
Ladle into individual bowls and serve sprinkled with fresh cilantro.

Nutrition Facts : Calories 89.8, Fat 0.1, Sodium 9.6, Carbohydrate 13.3, Fiber 1.4, Sugar 3.8, Protein 1.8

EASY "6" INGREDIENT STEAMED MUSSELS IN BEER

Easy

Now this also works with clams as well, but my favorite is mussels. This is so easy and quick to make. It is a wonderful starter dish or even a main course. Just make sure to have some crusty bread to go with it. My favorite is slice your baguette in half and drizzle with olive oil and toast. Rub it with fresh garlic and a slice of tomato for a wonderful fresh flavor. Just a Note: I didn't count the olive oil to saute the vegetables in or the salt and pepper in the six ingredients. It is still very very easy and absolutely delicious. These amounts work good for 1-1 1/2 lbs. Just double each of the ingredients if you are using more mussels.

Provided by SarasotaCook

Categories Mussels

Time 20m

Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 -1 1/2 lb mussels
1 (12 ounce) bottle beer (I prefer an amber or lager, but any beer will work)
1 medium onion, cut in half and thin sliced
2 teaspoons garlic, minced
1 pinch red pepper flakes (optional)
2 tablespoons fresh parsley, minced fine
2 tablespoons butter
1 teaspoon olive oil to saute the onion and garlic
salt and pepper

Steps:

Base -- In a medium wide 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 a little heat, add a pinch of red pepper flakes, this is completely optional.
Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. 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 -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.

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