Cooked mussels with beer and garlic herb are delicious. It’s delicious, inexpensive, and ready in less than 10 minutes.
Is it time for summer yet?
In fact, the sky is blue, and the sun is out in Southern California, making me believe that summer has already arrived.
Summer is my favorite season. This time of year is the most enjoyable for me since the sun is warming my skin and I can finally wear sandals and summer clothes! Barbecue by the pool, beach picnics, road excursions along the California coast, and boozing with pals are just some of the summertime festivities.
Summer is a time of sheer joy and contentment!
This summer, I want to bring you a collection of easy, tasty, and colorful recipes.
This summer, I want to do many grilling out on my patio with my new KitchenAid grill.
Beer steamed mussels are the perfect way to kick off the series (I know it isn’t summering yet, but I really can’t wait) and take me to the south of France.
Moules Marinière is one of the classic French dishes served with white wine; however, I like the flavor and convenience of beer in this dish. You can fill this mussel pot all summer long, thanks to the brew’s somewhat bitter flavor and the sweet, saline taste of fresh mussels.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 289 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Cheesy Ham and Broccoli Quiche
- Grilled Shrimp with Kimchi-Miso Butter
- Garlic Butter Sauteed Spinach
- Hawaiian Baked Chicken
- 1 bunch Italian flat-leaf parsley leaves, coarsely chopped
- Salt to taste
- 2 1/2- 3 lbs. (0.6 kg-1.3 kg) mussels, bearded and scrubbed
- Lemon or lime wedges
- 1/4 onion, finely diced
- 3 tablespoons melted butter or olive oil
- 3 cloves garlic, minced
- 12 oz. (350 ml) beer
- Make sure the mussels have been well rinsed and washed. Remove all of the liquid and allow the area to air dry.
- Melt the butter or olive oil in a large skillet or pot over medium heat. Garlic and onion should be sautéed until fragrant but not quite browned. Stir in the mussels, garlic, and onion into the skillet/pot. When the mussels open and are cooked, pour the beer and cover the skillet or pot. Add salt and pepper to taste after chopping the parsley. If you’d like, add a squirt of lemon or lime juice right away.
- The combination of mussels’ savory and sweet flavors in a beer-based soup is tasty. Garlic bread can be used to mop up the juices, or you can drink them.