Tested till perfect Beer and Bacon-Steamed Mussels
Beer and Bacon-Steamed Mussels
Photography by Matthew Kimura

Beer and Bacon-Steamed Mussels

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 servings of 4 mussels each


  • 2 lb 2lbmusselmussels
  • 1 tbsp 1tbspbutter
  • 1 slice 1slicethick bacon, chopped
  • 1 1rib celery, diced
  • 1/2 1/2small oniononions, diced
  • 1 1bay leafbay leaves
  • 1/4 1/4lemonlemons
  • 1 bottle 1bottle(341 mL) beer
  • 2 tbsp 2tbspcelery leafcelery leaves, minced
  • 2 tbsp 2tbspparsley, minced
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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.

Nutritional Information Per serving: about

cal 48 pro 3g total fat 3g sat. fat 1g
carb 3g fibre 0 chol 10mg sodium 90mg
potassium 103mg

% RDI:

calcium 1 iron 6 vit A 3 vit C 5
folate 5
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