Mussels in Lager

Found over a dozen mussel farms along an estuary here in Croatia, so we picked up 2 kg for equivalent $6. If I would have realized how hard it would be to de-beard and clean, I would have passed. After all that work, I needed a recipe that wouldn’t mar all the work I just completed and this recipe did not disappoint. The husbeast had to sacrifice his last Stella and we didn’t have any tomatoes, so I subbed in a chili pepper and the recipe was divine! Will make this again once I find clean and de-bearded mussels.

• ak2outside7136

• Sailboat in Med

• 6/29/2021

Exceptionally good. Exceptionally easy. I didn't have any cream in the house so I put in a little sour cream instead. and used grainy mustard for texture. And I had a small amount of sausage I needed to use up so diced it and threw that in as well. So good.

• clherrick

• 7/27/2016

FRESH mussels were on sale this week, notable for the land-locked Midwest. Cooked this up as written for a belated Valentines treat. Used Night Shift from Ft Worth lager. Hot spice in food is like swear words for me, should be used in moderation and the proper context. Might be tempted to add a bit of crushed chipoltle next time. But recipe stands on it's own as something more gutsy and casual than the standard white wine and the standard Begian side of mayo. Served over steamed jasmine rice with side of asparagus and more lager to drink. Being from the Midwest, I like the bacon suggestion below.

• CzarinaLisa

• Kansas City, Mizzzourrrahhhhh

• 2/18/2014

I made this as part of a New Year's Eve meal. It was so tasty! I left out the parsley and used Leffe Blond instead of a lager. Leftovers the next day were just as delicious.

• Anonymous

• New York, NY

• 1/3/2012

I enjoyed this recipe, but I think I will keep looking for another one to use as my go-to. Good over pasta and/or with crusty bread

• misstermilkscows

• Novato, CA

• 3/1/2011

we really enjoyed this, will def make again. i was in a rush so just did butter, garlic (scapes) and thyme, then used a wheat beer and the mussels, didnt do the tomatoes, celery, cream or mustard, was a big hit

• glangholtz

• nyc

• 7/28/2009

这是一个美味的肉汤如果有点平庸。The flat-leaf parsley added an unpleasant bitter note, and I found myself picking it out. More of something would probably be a good idea. . . maybe just salt?

• coffeegoat

• charleston, sc

• 12/14/2008

Dull, dull, dull. I can't believe how little flavour this has. What a waste of cooking time.

• annieack

• Toronto

• 8/7/2007

My husband and I really enjoyed this recipe. I used Ommegang and it was awesome. The beer flavor isn't as strong as you might think. I've made something just like this with white wine and it was very similar.

• Anonymous

• Norwich, NY

• 1/16/2006

I browned some bacon and added it to the mussels, and that was also very tasty!

• Anonymous

• New York, NY

• 12/10/2005

this was very good, but it didn't have the amount of flavor that i expected. would probably add more garlic and some red pepper flakes. other mussel recipes are definately tastier.

• Anonymous

• san francisco, ca

• 12/9/2005

I've made this 3 times now, tripled with clams as well as mussels and it's fantastic. I don't think the quality of the beer used makes much difference as the best version of this I made used Miller High Life (the Champagne of Beers after all).

• Anonymous

• Pittsburgh

• 4/9/2005

Easily my new favourite mussel recipe.

• Anonymous

• 3/23/2005

Don't use a lager. Prepare it like the Belgians do and use a Belgian-style white beer such as Hoegaarden.

• Anonymous

• 3/11/2005

These were delightful! My guests truly enjoyed them as an appetizer.

• arnajo

• Providence, RI

• 3/3/2005