Beer-Steamed Mussels

This recipe calls for one bottle of blonde ale. What you do with the rest of the six-pack is up to you!
Publish date:
Beer-Steamed Mussels

Recipe by Rochelle Palermo

Start to FinishServes

20 minutes



  • 2 shallots, thinly sliced    

  • 6 sprigs fresh thyme    

  • 2 cloves garlic, chopped    

  • 1 tsp. crushed red pepper    

  • 1 tbsp. olive oil, plus more for drizzling    

  • 2 lb. mussels, scrubbed and debearded    

  • 1 cup blonde ale   

  • 6 tbsp. butter, cubed    

  • 1 lemon, juiced    

  • Toasted sliced ciabatta, for serving    


In large pot, cook first 4 ingredients in 1 tbsp. oil over medium-high, stirring occasionally, 3 minutes. Stir in mussels and ale. Cover and cook until mussels open, about 5 minutes. Stir in butter. Drizzle with oil and lemon juice. Serve with ciabatta.