Best 4 Mussels In Lager Recipes

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**Mussels in Lager: A Culinary Delight from the Sea**

Mussels, those delectable bivalves from the ocean, take center stage in this culinary journey. Their briny essence harmonizes seamlessly with the crisp, refreshing notes of lager beer, creating a symphony of flavors that will tantalize your taste buds. This article presents a collection of mussel recipes that showcase the versatility of this amazing seafood. From classic preparations to innovative fusion dishes, these recipes offer a delightful exploration of mussel cuisine.

1. **Classic Mussels in Lager**: This timeless recipe captures the essence of mussel cooking. Fresh mussels are steamed in a flavorful broth of lager beer, aromatics, and herbs, resulting in a dish that is both simple and satisfying.

2. **Moules-Frites**: Embark on a culinary journey to Belgium with this iconic dish. Mussels are steamed in lager beer and white wine, accompanied by a generous serving of crispy, golden-brown frites (fries). This classic combination is a true crowd-pleaser.

3. **Mussels in Thai Green Curry**: This recipe brings together the vibrant flavors of Thai cuisine with the delicate sweetness of mussels. A fragrant green curry broth, infused with coconut milk, lemongrass, and kaffir lime leaves, envelops the tender mussels, creating a harmonious blend of sweet, sour, and spicy notes.

4. **Mussels with Chorizo and Smoked Paprika**: Indulge in a smoky, savory escapade with this Spanish-inspired dish. Mussels are sautéed with chorizo, smoked paprika, and a touch of sherry, resulting in a rich and aromatic stew. Serve it with crusty bread for a satisfying meal.

5. **Korean Mussels with Gochujang**: Embark on a culinary adventure to Korea with this spicy and tangy dish. Mussels are tossed in a vibrant sauce made with gochujang (Korean chili paste), gochugaru (Korean chili flakes), and a variety of aromatic ingredients, creating a bold and flavorful experience.

These mussel recipes offer a culinary voyage that spans different cultures and flavors. Whether you prefer the classic simplicity of steamed mussels or the bold fusion of Thai, Spanish, or Korean influences, you're sure to find a recipe that tantalizes your taste buds and leaves you craving more.

Here are our top 4 tried and tested recipes!

MUSSELS IN LAGER



Mussels in Lager image

Categories     Beer     Steam     Quick & Easy     Mussel     Gourmet

Yield Makes 4 first-course or 2 main-course servings

Number Of Ingredients 15

1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: crusty bread

Steps:

  • Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
  • Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

MUSSELS IN WHITE WINE



Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
  • In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

CLASSIC FRENCH MUSSELS



Classic French Mussels image

Provided by George Duran

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

MUSSELS COOKED IN LAGER



Mussels Cooked in Lager image

Try adding the kernels from 2 fresh ears of corn and a pinch of sugar to the lager mixture in step 2. NOTE: recipe editor would not recognize the 3 1/2 lbs of live mussels needed for this recipe.

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups lager beer or 2 cups light beer
2 onions, chopped
5 garlic cloves, chopped
1 fresh green chili pepper, deseeded and thinly sliced (poblano or serrano)
2/3 cup fresh tomatoes, diced or 2/3 cup canned chopped tomato
2 -3 tablespoons fresh cilantro

Steps:

  • Scrub the mussels under cold running water to remove any mud. Using a sharp knife cut away the feathery beards from the shells. Discard any open mussle that does not clamp shut when tapped with a knife. Rinse again in cold water.
  • Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan. Bring to a boil. Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open. Discard any mussel that has not opened.
  • Ladle into individual bowls and serve sprinkled with fresh cilantro.

Nutrition Facts : Calories 89.8, Fat 0.1, Sodium 9.6, Carbohydrate 13.3, Fiber 1.4, Sugar 3.8, Protein 1.8

Tips:

  • Choose fresh mussels: Look for mussels with tightly closed shells and no cracks or chips. Tap any open mussels on the counter; if they don't close quickly, discard them.
  • Scrub the mussels thoroughly: Use a stiff brush to remove any dirt or debris from the shells. Rinse the mussels well under cold water.
  • Debeard the mussels: If the mussels have beards, use a pair of pliers to pull them out. This is easiest to do if you hold the mussel in one hand and pull the beard with the other hand.
  • Use a flavorful lager: The lager used in this recipe adds a lot of flavor to the mussels. Choose a lager that you enjoy drinking.
  • Don't overcook the mussels: Mussels cook quickly, so be careful not to overcook them. They are done when the shells open, which should take about 5-7 minutes.

Conclusion:

Mussels in lager is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The mussels are plump and juicy, and the lager adds a flavorful broth. Serve the mussels with crusty bread or rice to soak up the delicious sauce.

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