Mussels Steamed in Pale Ale

Mussels Steamed in Pale Ale

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 2 Servings

Serve these mussels, steamed in a delicious and fragrant beer, thyme, garlic, shallot, orange and lemon sauce, with chunks of crusty peasant bread to soak up all of the scrumptious juices.


  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, finely diced
  • 2 cloves garlic, gently bashed
  • 4 sprigs fresh thyme
  • 2 pounds mussels, scrubbed and cleaned
  • 1 pint of pale ale beer
  • Juice and zest from half an orange
  • Juice and zest from half a lemon
  • Sea salt and freshly ground black pepper
  • 2 tablespoons unsalted butter


  1. Place the oil into a large pot over medium heat. Once it begins to shimmer, add the shallots, garlic and thyme and sauté the mixture for 2 minutes before stirring in the mussels and increasing the heat to high.
  2. Add the beer, orange juice, orange zest, lemon juice, lemon zest and a few pinches of salt and pepper. Stir the mixture well, cover and cook for 8 minutes.
  3. Transfer the mussels to a bowl and then bring the remaining liquid to a rolling boil; cook for 4 minutes. Stir the butter into the sauce and then season with salt and pepper. Pour the sauce over the mussels and serve immediately.

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