If you’ve never cooked your own mussels, this recipe is a great way to be introduced to one of the easiest meals to prepare. In addition to mussels, there are only 2 other ingredients. Yes, beer and steak spice. That’s all!
A few years ago we had the best mussels in Prince Edward Island after a round of golf. Most of the golf courses served free mussels after your game. The only thing better than free mussels is free GOOD mussels. And these ones were so good, we asked how they made them. Expecting a lengthy description, we were surprised to find out how they were made. So now we make Beer and Steak Spice Mussels at home and they’re just as good as in PEI.
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Not only are mussels really really inexpensive, they’re easy to cook, ready in mere minutes and they even create their own sauce. And, they provide you with instant utensils too. You can use a shell as a grabber! If you’re new to mussels, click here for some helpful information on buying, storing and cooking PEI Mussels. Fun fact – the orange coloured mussels are female and the cream ones are male! And check out the nutrition in mussels. They’re packed with protein, iron and vitamin B12.
How to Cook Mussels
Ready? Follow along closely. Put a large pan or pot with a lid on the stove top. Pour in the mussels. Cover and turn heat to medium-high. Wait 5-7 minutes, depending on the size of the shells and how many mussels you have. Remove the lid. Eat.
It’s seriously that simple. You don’t even need any liquid in the pan because the mussels will release their own liquid. However, adding a bit of flavour just helps give them a boost and of course enhances the juice left behind so you can soak that up with some crusty bread.
The key to cooking mussels is simplicity. Steamed mussels don’t need a lot of prep so when you’re ready to make some, you’ll be looking at a bowl of empty shells in no time. If you’re serving these as an appetizer, plan on 2 pounds feeding 4-6 people. Give or take. Half that if Beef and Steak Spice Mussels are your main meal.
For these Beer and Steak Spice Mussels, first give the mussels a rinse and have a look at them. Discard any that are broken or open. If you give an open mussel a tap, it should close, indicating it’s still alive. If not, toss it. Don’t take any chances. Then remove any beards (those weird strings hanging out) that may be sticking out of the shell. Just wiggle it back and forth and give it a tug.
Now crack open a beer – any kind of beer – and pour it into a large skillet with a tight fitting lid. Add the steak spice and bring to a simmer. Dump in your mussels, give the pan a shake to distribute them evenly, then cover with the lid. Increase the heat to medium high and check after 6 or 7 minutes. Check sooner if your mussels are smaller. If they’re all open wide, they’re done. Give the mussels a good stir to ensure they’ve all got a coating of the flavourful liquid.
Pour into a large bowl for serving, or just leave them in the pan and chow down. Do not eat a mussel that didn’t open. It’s not necessarily bad but it’s not worth taking a chance. Toss it right away. You get so many mussels for so little money, it’s not worth eating one that could make you sick.
Serve Beer and Steak Spice Mussels with slices of crusty bread to soak up the juice. If you’re not a beer lover, try this version of Steamed Mussels with White Wine.
If you make Beer and Steak Spice Mussels, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
- 2 lb fresh mussels
- 1 can beer
- 2 tsp dried steak spice
Instructions
- Rinse and check mussels, toss any cracked or dead ones. Remove beards by tugging back and forth and pulling out.
- Pour beer into large pan that has a tight fitting lid. Add steak spice and bring to a simmer.
- Pour in mussels and cover tightly. Turn heat to medium-high. Cook for 7 minutes. Check mussels, if they are open, they're cooked. Spoon liquid from bottom over mussels and serve hot.
- Serve with crusty bread for sopping up juices.
My favourite app! I can eat a whole pound ALL BY MYSELF!
Well, that makes us feel better because we do too!
I love mussels! Can’t wait to try this recipe, it looks so simple! Thanks
We love mussels any way. I think I’m going to try some coconut curry versions next!