This is a fast first course recipe for two that you can eat with your hands. The barbecue sauce gives the mussels a lovely smokiness that goes well with the beer. This recipe makes a delicious barbecue mussel broth to soak up with a crusty baguette - the perfect recipe for entertaining!
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 bottle (341 mL) beer
1/4 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
2 lb. (900 g) mussels, cleaned, scrubbed with beards removed
1/4 cup chopped fresh parsley
2 green onions, sliced
6 baguette slices (1 inch thick)
Add To Shopping List
How do I make it ?
Bring beer and barbecue sauce to boil in large saucepan on medium-high heat.
Add mussels; cover. Simmer on medium heat 8 to 10 min. or until shells are opened. Discard any unopened shells.
Add parsley and onions to mussels mixture; stir. Serve with baguette slices.
Only serve mussels that are fresh and alive. Before cooking, check to make sure that shells are tightly closed. Discard any that won’t close when tapped. After cooking, discard any mussels that don't open.
Prepare using non-alcoholic beer.
How to Clean Mussels
Rinse mussels under cold running water, pulling or scraping off the beards, also known as byssal threads, that are attached at the bottoms of the shells.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 1 g
Cholesterol 50 mg
Sodium 870 mg
Carbohydrate 45 g
Fibre 2 g
Sugars 19 g
Protein 25 g
2 servings, 5 cups (1.25 L) mussels and 3 baguette slices (27 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.