Beer and Steak Spice Mussels

beer and steak spice mussels

A few years ago we had the best mussels in Prince Edward Island after a golf game. Most of the golf courses served free mussels and the only thing better than free mussels is free GOOD mussels. And these ones were so good, we actually asked how they made them. Expecting a lengthy description, we were surprised to find out they were made with 2 ingredients.  Beer and steak spice.  No kidding. So we made Beer and Steak Spice Mussels at home and they were just as good as in PEI.

I can’t think of a more perfect protein. 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!

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beer and steak spice mussels

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.

empty mussels shells

This is what’s left of 2 pounds of mussels. If you’re serving these as an appetizer, plan on 2 pounds feeding 4-6 people. Give or take. I’m embarrassed to tell you but these fed 2 people.

So, how many mussels can you eat?

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.

If you’re new to mussels, click here for some helpful information on buying, storing and cooking PEI Mussels.

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. Then remove any beards (those weird strings hanging out) that may be sticking out of the shell. Just wiggle it back and forth and maybe give it a tug.

Then crack open a beer – any kind of beer – and mix in 2 teaspoons of steak spice. There’s a few different kinds available, some with reduced sodium. It doesn’t really matter.

beer and steak spice mussels

Pour about 1/4 of the beer combination in a large pan. Turn the heat to medium-high, wait for the liquid to start simmering, then add the mussels. Cover and wait 5 minutes. If they’re particularly large, you may want to give them an extra minute or 2. Remove the lid and if they’re all open, they’re done. Pour the remaining liquid over top and give them a stir.

beer and steak spice mussels

Leave the lid on for another minute or so, just to ensure they’re cooked and to warm the liquid. That will give you time to slice some fresh crusty bread for sopping up the tasty juice.

Pour into a large bowl for serving, or just leave them in the pan and chow down.

beer and steak spice mussels

Serve with crusty bread. Toss out any that don’t open.

beer and steak spice mussels

If you’re not a beer lover, try this version of Steamed Mussels with White Wine.

Here’s the recipe:

Beer and Steak Spice Mussels

Easy steamed PEI mussels with Beer and Steak Spice
Course Appetizer
Cuisine Seafood
Keyword mussels with beer, PEI mussels, steamed mussels
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 2 lb fresh PEI mussels
  • 1 can beer
  • 2 tsp dried steak spice

Instructions

  • Rinse and check mussels, toss any cracked or dead ones.
  • Mix together beer and steak spice. Pour 1/4 of mixture into very large pan and bring to simmer.
  • Pour in mussels and cover tightly. Turn heat to medium-high. Cook for 5 minutes. Check mussels, if they are open, they're cooked.
  • Pour remaining beer mixture over top. Stir. Cover for a minute to allow to heat through.
  • Serve with crusty bread for sopping up juices.

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