Course: Entree
Beer Style: Pale Ale

Drunken Pale Ale Mussels

Adding an American pale ale to this recipe for mussels adds a delightful bitterness and brings out the flavor of the shellfish.


12 oz. pale ale
  • 4 lbs mussels, cleaned
  • 2 Tbsp olive oil
  • 1/4 cup leeks, chopped diced
  • 1/4 cup celery, diced
  • 1/4 cup shallots, chopped
  • 2 Tbsp Italian flat parsley, chopped
  • 1 Tbsp Dijon mustard
  • 2 Tbsp of unsalted butter
  • salt and pepper to taste

  • Directions

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

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