Best 3 Mussels Steamed In Beer With Crème Fraîche Herbs And Parmesan Croutons Recipes

Indulge in the delectable flavors of mussels steamed in beer, a culinary masterpiece that harmonizes the briny essence of the sea with the hoppy aromas of your favorite brew. This dish is a symphony of textures, where the tender mussels yield to the gentle touch of your fork, while the crisp Parmesan croutons add a delightful crunch. The creamy richness of crème fraîche envelops each morsel, complemented by the vibrant medley of fresh herbs. With its exquisite balance of flavors and textures, this recipe promises an unforgettable dining experience.

Additionally, the article presents a tantalizing collection of other mussel recipes, each offering a unique culinary adventure. Embark on a culinary journey to the shores of France with Moules Marinière, where mussels are steamed in a flavorful broth of white wine, shallots, and parsley. Experience the bold tastes of Spain with Mussels in Saffron Broth, where the vibrant spice of saffron infuses the succulent mussels with a golden hue and an unforgettable aroma. For a taste of classic Italian cuisine, try the Mussels in Marinara Sauce, where plump mussels are bathed in a rich and savory tomato sauce, perfect for twirling with your favorite pasta. Whether you prefer the classic elegance of Moules Meunière or the spicy kick of Mussels in Spicy Tomato Broth, this article has a recipe to satisfy every palate.

Here are our top 3 tried and tested recipes!

BEER-STEAMED MUSSELS

Beer-Steamed Mussels image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 lbs. mussels, scrubbed and de-bearded
1 medium shallot, finely chopped
2 garlic cloves, finely chopped
2 plum tomatoes, cored and chopped
1 cup wheat beer or pale ale
1/2-cup fish stock or bottled clam juice
1 Tbs. unsalted butter
1 Tbs. chopped fresh chervil or chives, optional
1/2-cup sourdough pretzel crumbs, optional

Steps:

Clean mussels by scrubbing their shells with a brush while rinsing under cold running water. If necessary, use a paring knife to tug and cut out weedy "beards" coming out of the bottom of the shells. Pick through mussels and discard any with broken or open shells that won't close when you tap them. Heat a large, dry skillet over medium-high heat. Add mussels, shallot, garlic and tomatoes and stir to combine. Cook for two minutes and then add beer and continue cooking and stirring until shells open, about another four minutes.
Transfer mussels to serving bowls with a slotted spoon and continue to simmer liquid to reduce it slightly, scraping up any bits stuck to the bottom of the pan with a wooden spoon. Remove pan from heat and swirl in butter. Stir in chervil or tarragon if using. Pour broth over mussels, sprinkle pretzel crumbs over each portion (if using) and serve immediately.

EASY "6" INGREDIENT STEAMED MUSSELS IN BEER

Easy

Now this also works with clams as well, but my favorite is mussels. This is so easy and quick to make. It is a wonderful starter dish or even a main course. Just make sure to have some crusty bread to go with it. My favorite is slice your baguette in half and drizzle with olive oil and toast. Rub it with fresh garlic and a slice of tomato for a wonderful fresh flavor. Just a Note: I didn't count the olive oil to saute the vegetables in or the salt and pepper in the six ingredients. It is still very very easy and absolutely delicious. These amounts work good for 1-1 1/2 lbs. Just double each of the ingredients if you are using more mussels.

Provided by SarasotaCook

Categories Mussels

Time 20m

Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 -1 1/2 lb mussels
1 (12 ounce) bottle beer (I prefer an amber or lager, but any beer will work)
1 medium onion, cut in half and thin sliced
2 teaspoons garlic, minced
1 pinch red pepper flakes (optional)
2 tablespoons fresh parsley, minced fine
2 tablespoons butter
1 teaspoon olive oil to saute the onion and garlic
salt and pepper

Steps:

Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.

MUSSELS STEAMED IN BEER RECIPE BY TASTY

Mussels Steamed In Beer Recipe by Tasty image

Here's what you need: vegetable oil, large white onion, garlic, jalapeño, ground cumin, ground coriander, chili powder, vine-ripe tomatoes, kosher salt, freshly ground black pepper, light mexican beer, mussels, fresh cilantro leaves, lime wedge, bolillo bread

Provided by Jordan Kenna

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil
1 large white onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, stemmed, seeded and finely chopped, optional
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 vine-ripe tomatoes, cored and roughly chopped
kosher salt
freshly ground black pepper
12 oz light mexican beer, bottle or can, such as Modelo Especial, Tecate or Corona
4 lb mussels, debearded and scrubbed clean
¼ cup fresh cilantro leaves, lightly packed, roughly chopped, plus additional whole leaves for serving
lime wedge, for serving
4 rolls bolillo bread, telera, or cuban sandwich rolls, for serving

Steps:

Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
Pour in the beer and bring to a boil.
Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
Enjoy!

Nutrition Facts : Calories 1375 calories, Carbohydrate 186 grams, Fat 27 grams, Fiber 8 grams, Protein 88 grams, Sugar 19 grams

Tips:

To ensure your mussels are fresh, give them a gentle squeeze. If they close up tightly, they are alive and good to eat. Discard any mussels that remain open or don't close when squeezed.
Use a sturdy pot with a tight-fitting lid to steam the mussels. This will help to create a flavorful broth and prevent the mussels from drying out.
Be careful not to overcrowd the pot when steaming the mussels. This will prevent them from cooking evenly.
Don't overcook the mussels. They should be cooked just until they open, about 5-7 minutes. Overcooked mussels will become tough and rubbery.
Serve the mussels immediately with your favorite dipping sauce. Some popular options include melted butter, garlic butter, or a creamy sauce.

Conclusion:

Mussels steamed in beer is a delicious and easy-to-make dish that is perfect for a casual meal or a special occasion. The mussels are tender and flavorful, and the broth is rich and savory. This dish is sure to be a hit with everyone at your table.