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!
Beer-steamed Mussels
Beer-steamed Mussels
with toasty baguette & fresh thyme
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Baby Tomatoes
- Dijon Mustard
- Fresh Parsley
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Mussels
- Non-alcoholic Beer
- Onion
- Onions
- Peas
- Salad Leaves
- Sourdough Baguette
- Sourdough Baguettes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
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!
Onion - 1
Garlic Clove - 1
Fresh Thyme - 4g
Non-alcoholic Beer - 1 bottle
Mussels - 200g
Dijon Mustard - 5ml
Sourdough Baguette - 1
Salad Leaves - 20g
Peas - 50g
Baby Tomatoes - 80g
Fresh Parsley - 4g
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!
Onion - 1
Garlic Cloves - 2
Fresh Thyme - 8g
Non-alcoholic Beer - 1 bottle
Mussels - 400g
Dijon Mustard - 10ml
Sourdough Baguette - 1
Salad Leaves - 40g
Peas - 100g
Baby Tomatoes - 160g
Fresh Parsley - 8g
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!
Onions - 2
Garlic Cloves - 3
Fresh Thyme - 12g
Non-alcoholic Beer - 2 bottles
Mussels - 600g
Dijon Mustard - 15ml
Sourdough Baguettes - 2
Salad Leaves - 60g
Peas - 150g
Baby Tomatoes - 240g
Fresh Parsley - 12g
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!
Onions - 2
Garlic Cloves - 4
Fresh Thyme - 15g
Non-alcoholic Beer - 2 bottles
Mussels - 800g
Dijon Mustard - 20ml
Sourdough Baguettes - 2
Salad Leaves - 80g
Peas - 200g
Baby Tomatoes - 320g
Fresh Parsley - 15g
Woolies Products in this dish
