Try Rick Stein's elegant recipe for steamed mussels in garlic and beer garnished with fresh parsley.


  • 1 tbsp olive oil

  • 1-2 shallots, peeled and finely chopped

  • 1 clove garlic, peeled and crushed

  • 1kg/2¼lb mussels, cleaned and de-bearded (broken or opened ones discarded)

  • 1 bottle beer

  • 2-3 tbsp finely chopped, parsley for garnish


  • 1.

    Heat a large, lidded saucepan and add the olive oil.

  • 2.

    Add the shallots and garlic and cook for one minute.

  • 3.

    Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on.

  • 4.

    Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed.

  • 5.

    Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 300kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 30g
  • Carbohydrate 16g
  • Sugar 1g
  • Sodium 721mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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