Beer and Bacon-Steamed Mussels

Beer and Bacon-Steamed Mussels Author: Canadian Living Credits: 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.

  • Portion size 4 servings

Ingredients

  • 2 lbs mussels
  • 1 tablespoon butter
  • 1 slice bacon chopped
  • 1 rib celery diced
  • 1/2 onion diced
  • 1 bay leaf
  • 1/4 lemon
  • 1 bottle beer
  • 2 tablespoons celery leaves minced
  • 2 tablespoons parsley minced

Method

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 facts Per serving: about

  • Sodium 90 mg
  • Protein 3 g
  • Calories 48.0
  • Total fat 3 g
  • Potassium 103 mg
  • Cholesterol 10 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beer and Bacon-Steamed Mussels