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Steamed Mussels With Beer and Tahini

Steamed Mussels With Beer and Tahini


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The tahini in this recipe balances out the acidity of the beer and provides creaminess to the broth

The tahini in this recipe balances out the acidity of the beer and provides creaminess to the broth. Make sure to serve it with plenty of toasted bread to sop up the flavor.

Ingredients

  • 2 Pounds mussels
  • 1 12-ounce bottle pale ale or IPA
  • 1/2 Cup tahini
  • 1/2 Cup fish stock or clam juice
  • 2 Tablespoons garlic, minced
  • 1/3 Cup parsley leaves, chopped
  • 1 baguette, sliced and toasted

Servings4

Calories Per Serving627

Folate equivalent (total)266µg66%


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!


Beer Steamed Mussels with Garlic Scapes and Lemon

An easy appetizer or light meal, these beer steamed mussels tossed with garlic scapes and fresh lemon, are quick to make, and bursting with flavor.

Ingredients

  • 5 pounds Fresh Mussels
  • 2 Tablespoons Butter, Or More As Needed, Divided
  • 1 pound Garlic Scapes, Roughly Chopped
  • 1 bottle (12 Oz. Size) Belgian Ale
  • Chive Flowers Or Additional Garlic Scapes, For Garnish
  • 1 whole Lemon, Sliced Into Wedges, To Serve

Preparation

Wash mussels in fresh water and check for any dead shellfish.

Melt a tablespoon or two of butter in a large deep pot. Toss freshly chopped garlic scapes into the butter. Saute really quickly over high heat for 2 to 4 minutes to soften.

Pour Belgian ale into pot and bring it back to a boil. Add washed and cleaned mussels. Cover pot with a lid and let pot come back to a boil. Turn heat down to a simmer. Let mussels steam for a good 5–7 minutes.

Once 5–7 minutes are up, open the lid and see how far the mussels are. Ninety percent of the mussels should be open and cooked. Give the pot a stir or a shake to help the last few mussels finish cooking.

Scoop out beer-steamed mussels with a slotted spoon or a strainer and drizzle with remaining 1 tablespoon butter. Sprinkle chive flowers or fresh garlic scapes over the mussels and serve immediately with lemon wedges!