Beer and Mustard Mussels

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Beer and Mustard Mussels
  • Cook Time
  • 2Servings


  • 12 ounces lager
  • 2 tablespoons Dijon mustard
  • 3 pounds mussels, scrubbed and debearded
  • 3 cloves garlic, sliced
  • 3 tablespoons chopped fresh chives
  • sliced baguette


In large pot, whisk beer and mustard. Add mussels and garlic; cover and cook over high until mussels open, 6 to 7 minutes; season. Discard any unopened mussels. Top with chives and serve with bread.