eCook Meal
Beer-steamed Mussels
with toasty baguette & fresh thyme
Beautiful half-shelled mussels are steamed to perfection in a light beer sauce. Served with crusty French baguette and a fresh salad, this dish is as simple as it is divine!
Serving guide
Choose your portion size.
MAGICAL Mussels
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated Garlic and the chopped thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in 150ml of the beer and bring up to a boil. Add the Mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked). Using a slotted spoon, remove the mussels from the pot, reserving the onion mixture in the pot.
MUSTARD-BEER SAUCE
Return the pot, without the lid, with the Onion mixture to a low heat. Add the mustard and a large knob of butter (optional). Mix until the mustard is fully combined. Leave to gently simmer for 2-3 minutes until slightly reduced. Season to taste.
TOAST & TOSS
Butter the cut-sides of the baguette rounds or drizzle with oil. Place a pan over a medium-high heat. When hot, add the baguette rounds, cut-side down, and fry for 1-2 minutes per side, until browned. In a bowl, combine the rinsed salad leaves, the peas, the quartered baby tomatoes, a drizzle of oil, and seasoning.
DIG IN!
Bowl up the perfectly steamed Mussels and pour over the beer mustard sauce. Sprinkle over the chopped parsley. Side with the baguette rounds and the fresh salad. Stunning, Chef!
MAGICAL Mussels
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated Garlic and the chopped thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in 300ml of the beer and bring up to a boil. Add the Mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked). Using a slotted spoon, remove the mussels from the pot, reserving the onion mixture in the pot.
MUSTARD-BEER SAUCE
Return the pot, without the lid, with the Onion mixture to a low heat. Add the mustard and a large knob of butter (optional). Mix until the mustard is fully combined. Leave to gently simmer for 2-3 minutes until slightly reduced. Season to taste.
TOAST & TOSS
Butter the cut-sides of the baguette rounds or drizzle with oil. Place a pan over a medium-high heat. When hot, add the baguette rounds, cut-side down, and fry for 1-2 minutes per side, until browned. In a bowl, combine the rinsed salad leaves, the peas, the quartered baby tomatoes, a drizzle of oil, and seasoning.
DIG IN!
Bowl up the perfectly steamed Mussels and pour over the beer mustard sauce. Sprinkle over the chopped parsley. Side with the baguette rounds and the fresh salad. Stunning, Chef!
MAGICAL Mussels
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated Garlic and the chopped thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in 450ml of the beer and bring up to a boil. Add the Mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked). Using a slotted spoon, remove the mussels from the pot, reserving the onion mixture in the pot.
MUSTARD-BEER SAUCE
Return the pot, without the lid, with the Onion mixture to a low heat. Add the mustard and a large knob of butter (optional). Mix until the mustard is fully combined. Leave to gently simmer for 3-4 minutes until slightly reduced. Season to taste.
TOAST & TOSS
Butter the cut-sides of the baguette rounds or drizzle with oil. Place a pan over a medium-high heat. When hot, add the baguette rounds, cut-side down, and fry for 1-2 minutes per side, until browned. In a bowl, combine the rinsed salad leaves, the peas, the quartered baby tomatoes, a drizzle of oil, and seasoning.
DIG IN!
Bowl up the perfectly steamed Mussels and pour over the beer mustard sauce. Sprinkle over the chopped parsley. Side with the baguette rounds and the fresh salad. Stunning, Chef!
MAGICAL Mussels
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated Garlic and the chopped thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in 600ml of the beer and bring up to a boil. Add the Mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked). Using a slotted spoon, remove the mussels from the pot, reserving the onion mixture in the pot.
MUSTARD-BEER SAUCE
Return the pot, without the lid, with the Onion mixture to a low heat. Add the mustard and a large knob of butter (optional). Mix until the mustard is fully combined. Leave to gently simmer for 3-4 minutes until slightly reduced. Season to taste.
TOAST & TOSS
Butter the cut-sides of the baguette rounds or drizzle with oil. Place a pan over a medium-high heat. When hot, add the baguette rounds, cut-side down, and fry for 1-2 minutes per side, until browned. In a bowl, combine the rinsed salad leaves, the peas, the quartered baby tomatoes, a drizzle of oil, and seasoning.
DIG IN!
Bowl up the perfectly steamed Mussels and pour over the beer mustard sauce. Sprinkle over the chopped parsley. Side with the baguette rounds and the fresh salad. Stunning, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R372.86
for 4 servings · R93.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Thyme needs 15 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR2.46
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Non-alcoholic Beer needs 2 bottlesDevil's Peak Hero Non Alcoholic Beer Bottles 6 x 330 ml R94.99 · whole pack (size can't be divided)R94.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beer-steamed Mussels?
The preparation time for Beer-steamed Mussels with toasty baguette & fresh thyme is between 10 and 25 minutes.
What is the total time required to make Beer-steamed Mussels with toasty baguette & fresh thyme?
The total time required to make Beer-steamed Mussels with toasty baguette & fresh thyme is between 25 and 40 minutes.
How many servings does Beer-steamed Mussels provide?
4 servings
What are the main ingredients in Beer-steamed Mussels?
Baby Tomato, Dijon Mustard, Garlic, Mussels, Non-alcoholic Beer, Onion, Parsley, Pea, Salad Leaves, Sourdough Baguette, Thyme
What is the nutritional information of Beer-steamed Mussels?
Calories: 679, Carbs: 101 grams, Fat: grams, Protein: 43.4 grams, Sugar: 15.7 grams, Salt: 1420 grams
How do I prepare Beer-steamed Mussels?
TOAST & TOSS: Butter the cut-sides of the baguette rounds or drizzle with oil. Place a pan over a medium-high heat. When hot, add the baguette rounds, cut-side down, and fry for 1-2 minutes per side, until browned. In a bowl, combine the rinsed salad leaves, the peas, the quartered baby tomatoes, a drizzle of oil, and seasoning. MAGICAL MUSSELS: Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the chopped thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in 300ml of the beer and bring up to a boil. Add the mussels, cover with a lid, and steam for 3-5 minutes until warmed through (don’t worry they are pre-cooked). Using a slotted spoon, remove the mussels from the pot, reserving the onion mixture in the pot. DIG IN!: Bowl up the perfectly steamed mussels and pour over the beer mustard sauce. Sprinkle over the chopped parsley. Side with the baguette rounds and the fresh salad. Stunning, Chef! MUSTARD-BEER SAUCE: Return the pot, without the lid, with the onion mixture to a low heat. Add the mustard and a large knob of butter (optional). Mix until the mustard is fully combined. Leave to gently simmer for 2-3 minutes until slightly reduced. Season to taste.
What should be prepared from my kitchen to make Beer-steamed Mussels?
Baby Tomato, Dijon Mustard, Garlic, Mussels, Non-alcoholic Beer, Onion, Parsley, Pea, Salad Leaves, Sourdough Baguette, Thyme
How many calories does Beer-steamed Mussels have?
679 calories
How much fat content does Beer-steamed Mussels have?
grams