Restaurants›Capital Ale House›Garlic Herb Mussels Recipe

Garlic Herb Mussels Recipe

Inspired by Capital Ale House
Time30m
Serves4

Steamed in Belgian wit beer, garlic, butter, herbs. Served with warm French baguette bread for soaking up the delicious sauces.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mussels and Sauce

Method

Cooking Instructions

1

Prepare the Mussels

Rinse the mussels under cold water and remove any beards or debris. Discard any mussels that are open and do not close when tapped.

2

Cook the Sauce

In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3

Add Beer and Herbs

Pour in the Belgian wit beer and add the chopped parsley, thyme, salt, and pepper. Bring the mixture to a simmer.

4

Steam the Mussels

Add the cleaned mussels to the pot, cover with a lid, and steam for about 5-7 minutes until the mussels have opened. Discard any mussels that remain closed.

5

Serve

Serve the mussels hot with the broth and a warm French baguette for soaking up the delicious sauce.