Beer Bacon Mussels Recipes
BEER & BACON MUSSELS
My favourite way to eat mussels - I used to think they'd be so difficult to prepare, but this is amazingly fast, easy, and I usually have all the ingredients (and it's all in one pot)! It could serve more than 2 if it was an appetizer, but it works perfect for a supper for 2.
Provided by sugar n spice
Categories Mussels
Time 20m
Yield 2 heaping bowls, 2 serving(s)
Number Of Ingredients 7
Steps:
- prepare mussels (wash, discard opened/broken, debeard, etc).
- chop bacon into large cubes.
- cook bacon in large stock pot until, stirring occasionally.
- drain bacon fat and remove bacon, placing in a bowl to use later (i like to blot the oil with paper towel as well).
- put onion and butter in stock pot and saute onion for a few minutes.
- pour in beer, add bacon.
- dump in mussels.
- put a lid on the pot and let the mussels steam, I like to toss them every couple minutes with the lid on to keep in the steam.
- mussells are done when they are open - approx 5 to 7 mins (don't eat the closed ones!) add the whipping cream and slowly add the cheese and stir to evenly distribute.
- dish out into bowls, and pour broth overtop (soak it up with french bread or serve the mussels over pasta).
- enjoy!
Nutrition Facts : Calories 1346.2, Fat 101.3, SaturatedFat 47.1, Cholesterol 357.9, Sodium 2347.8, Carbohydrate 25.3, Fiber 0.2, Sugar 1, Protein 74
EASY "6" INGREDIENT STEAMED MUSSELS IN BEER
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
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.
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