Beer-Steamed Mussels Beer-Steamed Mussels

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2003



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 facts Per serving: about

  • Sodium 300 mg
  • Protein 9 g
  • Calories 122.0
  • Total fat 4 g
  • Cholesterol 26 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g


  • Iron 18.0
  • Folate 15.0
  • Calcium 3.0
  • Vitamin A 6.0
  • Vitamin C 15.0
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Beer-Steamed Mussels