Tested till perfect Beer-Steamed Mussels

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe3 out of 5 based on 26 ratings.
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  • 2 lb 2lbmusselmussels
  • 1 tbsp 1tbspbutter
  • 1 1oniononions, chopped
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 1/2lemonlemons
  • 1 bottle 1bottlebeerbeers
  • 2 2green oniongreen onions, sliced
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Rinse mussels, trimming 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 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.

Nutritional Information Per serving: about

cal 122 pro 9g total fat 4g sat. fat 2g
carb 9g fibre 1g chol 26mg sodium 300mg

% RDI:

calcium 3 iron 18 vit A 6 vit C 15
folate 15
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