By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
411 cal · 25 min
Steamed Mussels in Beer
Recipe GLPR04f3e51030efd3
Rate this recipe
Average rating: 3.8 (1)
Fresh mussels steamed in a savory broth made with beer, butter, tomato, and aromatic vegetables. This elegant dish is ready in about 25 minutes and makes a delicious appetizer or main course for four.
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Ingredients
2 tbsp Butter
1 stalk Celery, finely chopped
2 cloves Garlic cloves, minced
1⅓ kg Fresh mussels, cleaned and debearded
½ medium Onion, finely chopped
¼ cup Fresh parsley, finely chopped
1 large Tomato, diced
2 cup Beer (pale lager)
Directions
Heat butter in a large stockpot over medium heat until melted and bubbling.
Add the chopped onion and celery to the pot. Cook, stirring occasionally, for about 4 minutes until the vegetables become soft and translucent.
Stir in the minced garlic and cook for 1 minute more, until fragrant.
Add the diced tomato and beer to the pot, stirring well to combine.
Add the cleaned mussels to the pot and stir gently. Cover with a lid and increase heat to medium-high.
Steam for about 6 minutes, stirring occasionally, until most mussel shells have opened. Discard any mussels that remain closed after cooking.
Remove from heat and stir in the fresh chopped parsley. Ladle the mussels and broth into serving bowls and serve immediately.
Comments
This is a classic, straightforward dish that costs roughly $12–14 total ($3–3.50 per serving), with mussels being the main expense. The stated 25 minutes is honest for cooking but glosses over the 10–15 minutes needed to clean and debeard mussels before they hit the pot, so budget 35–40 minutes real time. The bigger issue is ingredient availability: while all components exist at Harris Teeter or Kroger, fresh mussels are not a regular stock item at Charlotte's mainstream chains and will require either a special trip to a seafood counter or a call ahead to confirm they're in. The dish reheats poorly—mussels become rubbery and tough—so it's a same-night affair that demands coordination with your family's dinner schedule. It's worth cooking for a weekend when you can do the prep unhurried and serve it all at once.
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