Mussels in Lager

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic dish of mussels in lager offers a refreshing twist on the classic marinière. By swapping traditional white wine for a crisp lager, the broth gains a subtle malty depth that pairs beautifully with the sweetness of the fresh shellfish. The addition of tinned tomatoes and celery creates a savoury, textured base, while a final swirl of double cream and Dijon mustard ensures a rich and silky finish that is perfect for soaking up with crusty bread.

As a high-protein meal, these mussels are as nutritious as they are indulgent, providing a light yet satisfying supper. This recipe is an excellent choice for a quick midweek treat or a relaxed weekend lunch with friends. Ensure you source high-quality, sustainably farmed mussels for the best flavour and texture, and remember to discard any shells that do not open during the steaming process.

Ingredients for Mussels in Lager

1/2 barra (60g) de mantequilla sin sal
1 medium onion, chopped (100g )
2 tallos de apio, cortados en cubos de 1/4 de pulgada (150 g)
150g drained canned diced tomatoes (from a 14- to 425g can)
3 dientes de ajo, finamente picados
1 cucharadita de tomillo fresco picado
1 hoja de laurel turco o 1/2 hoja de laurel de California
1/2 cucharaditas de sal
1/4 cucharaditas de pimienta negra
475ml lager such as Harp (450g
pour beer slowly into measuring cup
No medir la espuma)
900g mussels (preferably cultivated), scrubbed well and beards removed
1 cucharada de mostaza de Dijon
2 cucharadas de nata doble
1/4 taza de perejil fresco de hoja plana picado
Acompañamiento: pan crujiente

How to make Mussels in Lager

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.

Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.