Beer-Steamed Mussels
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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
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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:
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.
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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