Served in a bright, lemony beer and herb broth, these mussels are simple, but so delicious. Enjoy with a crusty bread and garlic-lemon aioli to soak up the rich liquid.
There are very few foods that deliver as much bang for your buck as fresh mussels. They are crazy cheap and when cooked well, one of the most delicious proteins that can be plucked from the sea.
They have a mild, sweet flavor that can win over even the fish-ambivalent. Seriously, if you’re kind of on the fence about seafood, or are intimidated about cooking it, mussels are your friend.
Mussels Meunière (mussels steamed with garlic and white wine) is the classic but I was leafing through an old copy of Saveur while I was at the dentist the other day and I saw a recipe for mussels cooked in beer. So, thank you dentist’s office, for having a great magazine selection and inspiring this dish.
The original recipe called for a pale ale but I wanted to try a lemony Belgian-style wheat beer. Either would work though, so use your favorite. I changed the recipe quite a bit, adding a heap of fresh basil along with the parsley and finishing the sauce with just a little butter.