I’m not going to lie. This recipe for Garlicky Beer Mussels was definitely improvised. And it turned out AWESOME.
I had this AMAZING seafood feast when Cutler and I visited my zio and zia in Fort Lauterdale. EPIC was an understatement. Heaps and heaps of steamed delectable garlic clams, and another 10 lbs of steamed mussels in white wine, garlic, and sicilian chilis, served over a bed linguini drizzled with olive oil. We were in heaven. Ever since then, I havent been able to stop thinking about that AMAZING mussel pasta.
Fast forward to now, and I have this glorious 5lb bag of PEI mussels sitting infront of me. Turn on some music, pour a glass of wine, making dinner was going amazing. Until, of course, something went wrong. We only drink red wine, and I had no white wine. Damn. So I did what anyone in my postition would do, and went straight to google. What do I have thats kiiiiind of like white wine? Maybe beer would work? Turns out beer does work. And it’s friggen delicious.
Although my mussels will never been that of the calibur of my Italian relatives, it turned out pretty damn good if I do say so. If there’s one tip I would suggest above all, it would be to clean those mussels good. Nobody likes chomping on grit.
CLEAN YOUR MUSSELS! Be sure to scrub under cold water with a firm bristled brush, while also checking to make sure all the mussels are fresh. If you’re not sure, try this test. Tap the mussel, and if it doesn’t close (give it about a minute), toss it.
Put water to boil for the linguine. Toss the minced garlic into the butter over medium heat.
Once the garlic is nice and soft, pour in the beer and put the chili flakes in. Crank the heat to high and bring to a boil. Once boiling, put the mussels in the pot and put the lid on.
After about 5-10 minutes, remove the lid, remove from heat and swirl them around in the liquid a little.
Put the linguine (we used spaghetti because I also had no linguine left >:-( ) into a bowl, drizzle with a little olive oil. Toss those tasty mussels on top, spoon some of that remaining steaming liquid all over. And there you have it, delicious Garlicky Beer Mussels. Now devour like the pasta monster you know you are deep down!
Do you like shellfish? What are your favourite types? Share and comment below 🙂
- 5 lb Bag of Mussels, cleaned and scrubbed. (I used PEI mussels)
- 3 Cloves of Garlic
- 1 Cup Beer (I like MGD)
- 1 TBSP Red Pepper Flakes (optional)
- 1 TBSP Butter
- 8 oz Linguine (I ran out so I used spaghetti :s)
- Wash and scrub the mussels thoroughly in cold water, discard any that will not close shut.
- Put water on to boil for the linguine. Mince garlic.
- In a large pot, on medium heat, saute minced garlic in the butter.
- Once garlic is nice and soft, pour in the beer, toss in the chili flakes and set to boil.
- Once boiling, add the mussels. Steam until all the shells have opened up, about 5-10 minutes.
- Serve over linguine with a splash of the remaining liquid as a lighter pasta dish.