Pescatarian Belgian Beer Mussels
Total time30 min
Prep time15 min
Cook time15 min
4.8(28)
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Learn more →Ingredients
4 servings
- 4 lbs fresh mussels, scrubbed and debearded
- 3 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- 1 bottle (12 oz) gluten free beer (blonde ale or witbier style)
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 6 sprigs fresh thyme
- 2 bay leaves
- ½ tsp black pepper, freshly ground
- ¼ tsp salt
- 2 tbsp unsalted butter
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- gluten free bread or baguette, for dipping (optional)
Instructions
- 1
Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Place the cleaned mussels in a large bowl of cold water while you prepare the broth.
- 2
Heat the garlic-infused oil in a large (6-quart or larger) pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
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