Cooking with Beer

May 12 2011 - 12:36 PM

Summer is right around the corner. Surely, cookouts and beer drinking will come up. Here is an appetizer and dinner combo that incorporates beer as an ingredient. Enjoy!

Steamed Mussels in a Beer Sauce:


2 pounds of mussels (I would go to Whole Foods and get them. They're larger there.)

1 shallot

1/4 cup unsalted butter

1 tablespoon chopped parsley

1 teaspoon salt

1 cup beer (I would try Lagunita's pale ale or pils)


Scrub the mussels to clean them off. Chop up the shallot and heat in a saucepan with the butter. Once the butter is melted, add the mussels and beer and cover for about 5 minutes. Once the mussels open, removed them from the pan and add to your serving dish.

Continue cooking the liquid on low heat once all the mussels are open. Add more butter for taste, and add the salt and parsley. Pour the sauce over the mussels and enjoy.

I would also recommend serving with toasted bread for dipping.

–Ashley Streichert