Beer and Tomato Mussels

Make this easy beer and tomato mussels recipe for dinner tonight

Wheat beer mussels were, after a coffee date, one of my first meals with Jamie. With a side of warm Turkish bread, and a cold cider to beat away sweltering heat (only on first dates do you think that supagolf in midday summer heat is a good idea…), the deep bowl was plunged into and devoured.

Beer and Tomato Mussels
Serves: 2
  • 2kg mussels, cleaned, scrubbed, debearded
  • 1 tsp garlic mince
  • 2x 375ml cans of pale lager (we used Hahns Super Dry)
  • 1 400g can diced tomato
  • 170g can tomato paste
  • 3 spring onions, finely chopped
  • parsley (optional)
  1. In a large pot, pour in the beer, tomatoes, tomato paste, spring onions and garlic mince. Stir and bring to a boil.
  2. Add in the cleaned and debearded mussels.
  3. Cook with the lid on until mussels open (2-5 minutes), scooping the open ones into bowls.
  4. Pour in some of the broth into the bowl, and serve with buttered bread.
adapted from:




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