Beer and garlic mussels. Sun's out, shell's out: when it's summertime my thoughts turn to visions of shellfish. One bivalve in particular: the humble mussel. These beer steamed mussels tossed with garlic scapes and lemon make a great appetizer or light meal, and are a guaranteed crowd pleaser.
If any mussels have not opened, discard. Strain the mussels, then place them in a bowl and cover so they stay warm. In a pan, make your sauce by adding the butter, a splash of leftover beer, Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Minced Garlic. This Appetizing Beer and garlic mussels using 8 easy ingredients and 3 easy steps. Here is how you achieve yummy food.
Ingredients of Beer and garlic mussels
- Prepare of Fresh or frozen mussels.
- You need of Onions.
- You need of Garlic.
- Prepare of Mushrooms.
- It’s of Beer.
- It’s of Parsley.
- You need of Lime.
- Prepare of (Prosciutto recommended).
Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are. White wine, garlic, and lemon combine to create a fragrant flavor in this classic steamed mussels recipe.
Beer and garlic mussels instructions
- On a pot warm some olive oil. Throw diced onions garlic. Then mushrooms, (chopped prosciutto if you have).
- Add mussels heat for a while. Add lime. Add beer. Let it boil for a little cover. Once the mussels are ipen add parsley and serve.
- Goes well with sweet potato fries on airfryer and truffle oil and parmesan.
Melt the butter and sauté the onion and garlic for a minute. Stir in the herbs, salt and pepper, pour in the beer and mussels and cover with a lid. Toasted bread or warmed tortillas, for serving. Cilantro leaves, picked off their stems, for garnish. Beer steamed mussels are super simple.