Beer and Bacon-Steamed Mussels
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Serve with crusty bread for sopping up the juices. Choose a favourite local microbrew (wheat beer is best) for steaming, as well as serving alongside. This recipe doubles easily for a larger crowd.
Servings: 12 servings of 4 mussels each
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 48 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 90 mg |
| potassium | 103 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
| vit A | 3% |
| vit C | 5% |
| folate | 5% |
Suggested Recipes
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2 lb (1 kg) mussels
1 tbsp (15 mL) butter
1 slice thick bacon, chopped
1 rib celery, diced
Half small onion, diced
1 bay leaf
Quarter lemon
1 bottle (341 mL) beer
2 tbsp (25 mL) each minced celery leaves and parsley
Preparation:
Rinse mussels, pulling off any beards. Discard any mussels that do not close when tapped. Set aside.
In large shallow Dutch oven, melt butter over medium heat; cook bacon, celery, onion and bay leaf, stirring occasionally, until vegetables are softened, about 5 minutes.
Squeeze juice from lemon into pan; add remaining lemon. Add beer and bring to boil.
Add mussels; reduce heat, cover and simmer until mussels open, about 10 minutes. Discard any that do not open. Discard lemon and bay leaf. Stir in celery leaves and parsley.
In large shallow Dutch oven, melt butter over medium heat; cook bacon, celery, onion and bay leaf, stirring occasionally, until vegetables are softened, about 5 minutes.
Squeeze juice from lemon into pan; add remaining lemon. Add beer and bring to boil.
Add mussels; reduce heat, cover and simmer until mussels open, about 10 minutes. Discard any that do not open. Discard lemon and bay leaf. Stir in celery leaves and parsley.
Source
Canadian Living Magazine: July 2009
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