Steamed Mussels With Beer and Tahini

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

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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. 

4
Servings
178
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  mussels
  • 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
  • baguette, sliced and toasted

Directions

Rinse the mussels well under cold water. Pull off any beards and discard any mussels that are broken or that do not close when tapped.

In a large pot combine beer, tahini, fish stock, and garlic; bring to a boil over high heat.

Reduce the heat to medium, simmer for 2 minutes. Return the heat to high and add mussels. Stir. Cover pot and cook 3 to 5 minutes, until mussels open. Remove from heat and stir in parsley leaves. Ladle in bowls and serve with baguette.

Nutritional Facts

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
2g
8%
Carbohydrate, by difference
13g
10%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
32mg
43%
Calcium, Ca
130mg
13%
Fiber, total dietary
2g
8%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
25mg
8%
Niacin
2mg
14%
Phosphorus, P
211mg
30%
Sodium, Na
49mg
3%
Water
41g
2%
Zinc, Zn
1mg
13%

Steamed Mussels Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Steamed Mussels Cooking Tip

Dispose of any mussels that do not open during the cooking process.