Tested till perfect Wheat Beer-Steamed Mussels

Wheat Beer-Steamed Mussels

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8 appetizer servings


  • 3 lb 3lbmusselmussels
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1leekleeks, thinly sliced (white and green parts only)
  • 2 2cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 bottle (341 mL) 1bottle (341 mL)wheat beer
  • 3 strips 3strips(4- x 1-inch/10 x 2.5 cm) orange rind
  • 1/4 cup 1/4cupchopped fresh coriander
  • 1/4 cup 1/4cupchopped fresh parsley
To change the number of servings, enter the number, then press "calculate". or reset


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.

Additional information : Variation
Broth-Steamed Mussels: Substitute 2/3 cup (150 mL) each sodium-reduced chicken stock and water for the beer.

Nutritional Information Per each of 8 servings: about

cal 78 pro 6g total fat 3g sat. fat 0
carb 5g fibre 0 chol 14mg sodium 170mg

% RDI:

calcium 2 iron 14 vit A 3 vit C 7
folate 10
All rights reserved. TVA Group Inc. 2015