Mussels in White Beer

Richard Fox's simple recipe cooks mussels in Belgian beer for a flavourful version of that classic dish Moules a la Mariniere
Mussels in White Beer
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  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1kg fresh mussels
  • 100 ml Belgian white beer
  • 1 onion, finely chopped
  • 100 ml double cream
  • 2 tbsp chopped parsley


1. Wash the mussels in cold running water. Discard any mussels that are open and that fail to close after tapping them firmly.

2. Place a large heavy-based saucepan with a tight fitting lid on the hob and heat through over a high heat. When the pan is very hot add the mussels, white beer and onion and immediately cover with the lid.

3. Give the pan an occasional shake to move around the mussels and cook for 2-3 minutes.

4. Once all the mussels have opened add the cream. Boil the cream for thirty seconds or so, remove from the heat, add the parsley and serve.

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