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Steamed Mussels With Beer and Tahini

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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. 

Ingredients

  • 2 Pounds mussels
  • 1 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
  • 1 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
Servings4
Calories Per Serving627
Total Fat23g36%
Sugar4gN/A
Saturated4g18%
Cholesterol64mg21%
Protein42g83%
Carbs58g19%
Vitamin A131µg15%
Vitamin B1227µg100%
Vitamin B60.3mg17.3%
Vitamin C26mg44%
Vitamin E2mg8%
Vitamin K83µg100%
Calcium245mg24%
Fiber5g19%
Folate (food)180µgN/A
Folate equivalent (total)266µg66%
Folic acid50µgN/A
Iron15mg83%
Magnesium140mg35%
Monounsaturated8gN/A
Niacin (B3)10mg49%
Phosphorus783mg100%
Polyunsaturated9gN/A
Potassium1047mg30%
Riboflavin (B2)1mg58.3%
Sodium1187mg49%
Thiamin (B1)1mg86%
Zinc6mg39%