Drunken Mussels

  • Recipe TypeEntree
  • Prep Time20-30 mins
  • Yield4

This flavorful recipe is prepared with a home brewed Pale Ale, but any Pale Ale's hopiness will add a delightful bitterness and brings out the flavor of the mussels.


  • 12 oz Pale Ale
  • 4 lbs mussels, cleaned
  • 2 tbsp olive oil
  • 1/4 cup chopped diced leeks
  • 1/4 cup diced celery
  • 1/4 cup chopped shallots
  • 2 tbsp chopped Italian flat parsley
  • 1 tbsp of Dijon mustard
  • 2 tbsp of unsalted butter
  • Salt, pepper to taste


  1. Heat a large saucepan over medium-high heat, add olive oil when hot. Add the leeks, celery, shallots, salt and pepper to taste and sauté until the shallots are soft, about 2 minutes. Add the mussels and beer cover and steam for about 3 minutes or until the mussels open. Discard any mussels that do not open.
  2. Remove the opened mussels from the broth.  Whisk in the butter and Dijon mustard.  Pour the mussels into a serving bowl, spoon the liquid back over the mussels and sprinkle with parsley.