Beer-Steamed Mussels with Fennel & Shallots

Beer-Steamed Mussels with Fennel & Shallots


  •     2 lb. mussels
  •     1 T. olive oil
  •     1 small fennel bulb thinly sliced
  •     2 shallots finely diced
  •     2 cloves garlic minced
  •     1 t. salt
  •     2 cups wit beer
  •     1/2 orange
  •     2 T. butter
  •     1/4 cup cilantro chopped
  •      crusty bread for dipping


  1.     Place the mussels in a colander and run cool water over them. Scrub and debeard mussels if needed – Serious Eats has a good guide.
  2.     Heat olive oil in a large skillet over medium-high heat. Add fennel & shallots, saute for 2 minutes, then add garlic & salt and saute for another minute.
  3.     Add mussels to the pan and shake to coat with oil. Pour beer over mussels, stir to coat, then cover tightly.
  4.     Cook mussels for 3-5 minutes, shaking the pan occasionally. Keep skillet covered but check every 30 seconds or so to see if mussels have opened. As soon as a mussel opens, remove it with a slotted spoon to a serving plate. Discard any mussels that haven’t opened after 10 minutes.
  5.     Squeeze juice from orange into broth, then add butter & continue simmering until slightly thickened, about 5 minutes. Stir in cilantro and pour broth over mussels.
  6.     Serve hot, with crusty bread for the broth.

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