Steamed Mussels in Beer
This post may contain affiliate links. I absolutely love cooking seafood over fire! Scallops, shrimp, salmon and now steamed mussels! Steamed mussels is one of the most simple yet delicious dishes that you could make over hot charcoals. Not only is it impressive with the presentation, but it is a very flavorful meal. Post Sponsored by Cowboy Charcoal Ever Steamed Mussels? Every once in a while though, I will add beer to the mixture that they are steamed. This adds a fun twist of flavor from the beer that is hearty, malty and sometimes sweet. Combine that with the butter and the green onions, and you have a high class steamed mussels that takes 15 minutes to make in your backyard. The Prep First, you are going to light your Cowboy Charcoal in a chimney. Spread them out for direct grilling. Find a cast iron skillet to steam in that will fit the amount of steamed mussels that you have. I chose my 14” skillet just to be safe. Next, you will make the steam broth by mixing butter, oil, beer, garlic, salt and pepper until it is simmering hot. Add the mussels into the simmering broth and heat does the rest. Quick note: if any of your mussels are already opened before cooking, then throw them away. This means the have died and are not good for eating. Cooking Time Cooking the steamed mussels only takes 10-15 minutes or until all the mussels shells have fully opened. I love to garnish my dish with parsley and some more lemon juice. Tip for the foodie’s: grab a french baguette from the bakery and use it to soak up that juice at the bottom of the skillet. You’ll be happy I told you so… ▢ 2 lbs of mussels cleaned, bearded & closed (if the shell is open then they are dead)▢ 2 tbsp of canola oil▢ 3 tbsp of butter▢ 3 cloves of garlic minced▢ 1 lemon juiced▢ 12 oz of beer ale, ipa or belgian style▢ Salt & pepper to taste▢ ¼ cup of green onions chopped▢ Chopped parsley garnish▢ French baguette for juice ▢ 2 lbs of mussels cleaned, bearded & closed (if the shell is open then they are dead) ▢ 2 tbsp of canola oil ▢ 3 tbsp of butter ▢ 3 cloves of garlic minced ▢ 1 lemon juiced ▢ 12 oz of beer ale, ipa or belgian style ▢ Salt & pepper to taste ▢ ¼ cup of green onions chopped ▢ Chopped parsley garnish ▢ French baguette for juice Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one pile for direct grilling.Place cast iron skillet over fire 2-3 minutes before cooking to preheat.First, add some canola oil and butter. Once butter has melted, add garlic, lemon juice, beer, salt and pepper. Stir and let simmer for 1 minute. Finally, add mussels and top with green onions. Let simmer until all the shells have fully opened (about 10-15 minutes).Pull skillet of charcoals, garnish with parsley, and enjoy! Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one pile for direct grilling. Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one pile for direct grilling. Place cast iron skillet over fire 2-3 minutes before cooking to preheat. Place cast iron skillet over fire 2-3 minutes before cooking to preheat. First, add some canola oil and butter. Once butter has melted, add garlic, lemon juice, beer, salt and pepper. Stir and let simmer for 1 minute. Finally, add mussels and top with green onions. Let simmer until all the shells have fully opened (about 10-15 minutes). First, add some canola oil and butter. Once butter has melted, add garlic, lemon juice, beer, salt and pepper. Stir and let simmer for 1 minute. Finally, add mussels and top with green onions. Let simmer until all the shells have fully opened (about 10-15 minutes). Pull skillet of charcoals, garnish with parsley, and enjoy! Pull skillet of charcoals, garnish with parsley, and enjoy! This article does contain affiliate links to products that we personally use and support. Purchasing an affiliate product does make us a small commission at no cost to you. This helps us continue creating for our website. All words and opinions are our own, and we appreciate your support! Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!