Mussels Steamed With Beer

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I wrote this recipe down from a radio station, made it and the family really enjoyed it. This is an easy to make Vietnamese style dish that will be enjoyed by all mussel lovers."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (468.2 g)
  • Calories 289.5
  • Total Fat - 6 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 70 mg
  • Sodium - 2466.9 mg
  • Total Carbohydrate - 27.1 g
  • Dietary Fiber - 4.7 g
  • Sugars - 4.4 g
  • Protein - 31.9 g
  • Calcium - 112.9 mg
  • Iron - 10.9 mg
  • Vitamin C - 96.4 mg
  • Thiamin - 0.5 mg

Step 1

Clean and scrub and de-beard the mussels, discarding any cracked shells.

Step 2

In a non corrosive pot with a tight fitting lid, heat the beer, lemongrass, chilli, lime leaves, Thai basil stalks and fish sauce until boiling, when boiling add the mussels and replace the lid ~ agitate or stir the mussels occasionally to insure even cooking and steam until all the mussels are open ~ (discard any unopened mussels). When mussels are open serve.

Step 3

To serve: Squeeze lemon over mussels, scatter Thai basil leaves and crispy fried shallots over. Serve whilst steaming, with crusty bread.

Tips & Variations


No special items needed.

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