Wheat Beer-Steamed Mussels

Author: Canadian Living

Wheat beer goes perfectly with light delicious mussels. Choose a favourite from a local microbrewery or go afar and try Blanche de Chambly by Unibroue from Quebec, the Belgium Hoegaarden or the German Schneider Weisse.

  • Portion size 8 servings

Ingredients

  • 3 lbs mussels
  • 1 tablespoon extra-virgin olive oil
  • 1 leek thinly sliced (white and green parts only)
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bottle (341 ml) wheat beer
  • 3 strips orange rind
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh parsley

Method

Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside.

In large pot or Dutch oven, heat oil over medium heat; fry leek, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Stir in beer, orange rind and half of the coriander; bring to boil. Reduce heat and simmer until reduced by half, about 2 minutes.

Add mussels; cover and cook over high heat until mussels open, about 8 minutes. Discard any that do not open. Stir in remaining coriander.

Nutritional facts Per each of 8 servings: about

  • Sodium 170 mg
  • Protein 6 g
  • Calories 78.0
  • Total fat 3 g
  • Cholesterol 14 mg
  • Saturated fat trace
  • Total carbohydrate 5 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wheat Beer-Steamed Mussels

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