Mussels in beer

Silvana Franco steams mussels in Belgian wheat beer - ideal with some crusty bread to mop up all the creamy juices and strips of bacon
By Silvana Franco
Mussels in beer
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 kg live mussels
  • 1 tbsp olive oil
  • 1 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 rashers smoked dry cure bacon, cut into strips
  • 300 ml Belgian wheat beer
  • splashes double cream
  • large bunch parsley, finely chopped
  • fries or crusty bread, to serve


1. Scrub the mussels under cold, running water and remove the gritty beards. Discard any that dont close when tapped sharply with a knife.

2. Heat the oil in a large pan and fry the celery, garlic and bacon for a few minutes until the vegetables have softened and the bacon is golden-brown.

3. Add the beer and bring to the boil.

4. Tip in the mussels, cover and cook for 5 minutes until all the shells have opened - discard any mussels that do not open.

5. Stir in the cream and parsley. Ladle into deep bowls and serve swiftly with chips or crusty bread.

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