Mussels in Beer Broth

Make this a meal to remember.

January 2, 2013

Serves: 2
Prep:  10 min
Cook: 15 min
Total: 25 min

  • 2 pounds mussels, debearded
  • 1 tablespoon vegetable oil
  • 1 leek, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 medium-size tomatoes, seeded and diced
  • 1 tablespoon fresh thyme
  • 1 tablespoon butter
  • 1/4 teaspoon red pepper flakes
  • 2 cups low-hops amber ale or wheat beer
  • Juice of 1/2 lemon
  • 1/3 cup chopped cilantro or flat-leaf parsley



1. Rinse mussels. Throw out any that are broken or that open when tapped.

2. In a large saucepan, heat oil over medium heat. Add leek and garlic; cook 4 minutes. Add tomatoes, thyme, butter, red pepper flakes, and beer. Bring to a boil, add mussels, cover, and simmer until mussels have opened, about 3 to 4 minutes.

3. Using a slotted spoon, transfer mussels and vegetables to 4 serving bowls, dividing equally. Add lemon juice and salt and pepper to taste to the pan and return contents to a boil. Simmer until the liquid is reduced by half. Ladle over mussels and garnish with cilantro or parsley.

Nutritional Facts per serving
Calories     345.2 cal
Fat     11.6 g
Saturated fat     3.3 g
Cholesterol     71.1 mg
Sodium     684.3 mg
Carbohydrates     21.5 g
Total sugars     3.3 g
Dietary fiber     1.4 g
Protein     29.1 g

Courtesy of the Rodale Healthy Recipe Finder.