Beer-Steamed Mussels
In Prince Edward Island, where the world's best mussels are plentiful, this dish is served with melted butter for dipping the mussels and crusty bread for sopping up the juices. Use a Belgian white beer or any wheat beer.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 122 |
| pro | 9 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 26 mg |
| sodium | 300 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 18% |
| vit A | 6% |
| vit C | 15% |
| folate | 15% |
Suggested Recipes
-
2 lb (1 kg) mussels
1 tbsp (15 mL) butter
1 onion, chopped
1/4 tsp (1 mL) each salt and pepper
Half lemon
1 bottle (341 mL) beer
2 green onions, sliced
Preparation:
In large shallow Dutch oven, melt butter over medium heat; cook chopped onion, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Squeeze juice from lemon into pan; add remaining lemon. Add beer; bring to boil. Add mussels; reduce heat, cover and simmer until mussels open, about 10 minutes. Discard any that do not open. Discard lemon; sprinkle with green onions.
Tags:
Source
Canadian Living Magazine: May 2003
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