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We love mussels steamed in beer. As an IPA drinker, I especially like these hazy IPA-steamed mussels. Hazy IPAs, also known as New England or juicy IPAs, are perfect for steaming mussels as they tend to be very citrusy and a bit less bitter than their west coast cousins. With all the flavor from the IPA, you don’t need many more ingredients. I opt for some mild leeks, a bit of garlic, and some lemon and cilantro for finishing. Oh, and a little mayo for richness. That’s it – simple but satisfying. Make sure you have some good bread on hand to sop up the fragrant broth!
Looking for more mussel and shellfish recipes? Try my green Thai curry mussels, drunken shellfish stew, or linguine and clams.
Why you will love Hazy IPA-Steamed Mussels
IPA-steamed mussels make a great summertime meal. First off, they are quick and easy – a priority for summer nights when I want to sit on the deck and enjoy the evening. Second, they are pretty much a one-pot dish and meal. All you really need is some good bread and you’ve got yourself a dinner plan. Oh and a few more hazy IPAs. French fries are another great pairing option – “moules and frites” are hard to beat. Third, mussels have a gourmet or fine dining edge to them. This makes for an enjoyable dining experience. Lastly, mussels are cheap – I typically pay around $3 dollars a pound which is pretty good for seafood. To sum up – cheap, easy, fancy, and goes with good beer. What’s not to love?
Tips for buying, storing, and cleaning mussels
Tips for buying mussels: Buy fresh mussels the day you plan to use them. Mussels are typically sold in two-pound mesh bags on ice. They should have a harvest date you can check to ensure they are fresh (they have about a two-week shelf life from the harvest date). I usually go buy my nose. Mussels should smell clean and briny like the ocean. If they smell overly fishy, don’t buy them. Appearance-wise, they should be wet and shiny and tightly closed.
Tips for keeping mussels alive: You must keep your mussels alive until you cook them. Remember that they need to breathe. Don’t tie them up in a plastic bag without an opening. When you get home, transfer them to a colander. Store them in the fridge in the colander (on a plate or set inside a bowl). Don’t store them in water.
Tips for cleaning mussels: Place the mussels in a colander and rinse them thoroughly with cold water. Throw away any mussels with broken shells or mussels that are not tightly closed. If you tap an open mussel and it doesn’t close, it is dead. Next, debeard the mussels (i.e., remove any of the fibrous rope pieces sticking out of the shells). Typically store bought mussels are sold debearded but they often miss a few. I just tug firmly on the fibers until they come out. If you need more detail, here is a cleaning guide from Serious Eats with pictures. Lastly, I soak my mussels for 20 minutes in cold tap water before cooking. This helps them expel any sand and grit inside.
Other ingredient notes
Leeks or Other Onions: I like leeks for IPA-steamed mussels. I use two smallish leeks in this recipe – only the white and lightest green portion. I halve them, rinse them to remove any dirt and slice them thinly. No leeks? Shallots also work well. I prefer the milder flavors of leeks or shallots for beer steamed mussels but if you are in a pinch, a yellow onion will also do.
Beer: I chose to make this recipe with a hazy-style IPA because I like the citrusy aroma and flavor. If you don’t like hazy IPAs, you could try a lighter wheat beer or Belgium beer. A lager or pale ale would also work.
Pairings for Hazy IPA-Steamed Mussels
With mussels, you will want some bread to sop up the delicious steaming broth. French bread or ciabatta bread are good choices. Sometimes I just cut or tear the bread into big pieces for dunking. Other nights I turn it into crostinis. To make crostini, slice the bread thinly on the diagonal. Then brush it with a little olive oil, and bake it at 350 for about 12 minutes. Alternatively, you can grill the bread to get a nice smokey flavor. Place the bread directly on a hot grill and cook for about 3 minutes per side.
Fries also pair really well with mussels. While I make homemade fries from time to time, it’s a lot of work. I generally prefer not to ruin my quick and easy mussel night by frying batch after batch of fries. I do think the frozen market pantry shoe string fries from Target are a good option though!
For drinks, go with a hazy IPA – duh.
You can find my favorite kitchen tools for cooking and serving mussels below the recipe.
Easy Hazy IPA-Steamed Mussels with Lemon and Cilantro
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Cuisine: American
Description
An easy bright and zesty mussel dish for summertime meals. Serve with fries or crusty bread to soak up the delicious broth.
Ingredients
- 4 pounds mussels, cleaned and debearded
- 3 tablespoons olive oil
- 2 small leeks, cleaned well and thinly sliced (white and light green parts only)
- 4 cloves garlic, peel and thinly sliced
- 2 lemons, zest and juice
- 12 ounces Hazy IPA
- ¼ teaspoon salt
- 3 tablespoons mayonnaise or creme fraiche
- ½ cup chopped cilantro plus a little extra for garnish
- french fries or crusty bread for serving.
Instructions
- Heat the olive in a large saucepan. Add the leeks and cook for 5 minutes over medium heat string occasionally. Sprinkle with salt and add the garlic and lemon zest. Reduce heat to medium-low and cook another 5 minutes.
- Add the IPA and bring to a boil. Let boil for 2 minutes. Add the mussels and cover the pot. They should take about 5 minutes to steam open. I shake the pot every minute or so and check to see if they are opening. Once the mussels are open, transfer them to a serving bowl using a slotted spoon or tongs.
- Remove the pan from the heat. Wisk in the mayonnaise. Then add the lemon juice and cilantro. Stir to combine. Pour the broth over the mussels and garnish with the remaining cilantro.
- Serve immediately with crusty bread, crostinis, or french fries.
Keywords: mussels, beer, IPA
Favorite Cooking and Serving Tools for Steamed Mussels
For mussels and clams, you will want a large stock pot with a lid (at least 6 to 8 quarts). I also love to have a slotted spoon with an extra wide head for fishing them out of the pot. Low-sided serving bowls (I love these melamine ones for alfresco dining) and mussel forks are also a plus.
