Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Beer-Steamed Mussels

By Sam Hayward From Moveable Feast Season 2, Ep.6
Scott Phillips

Servings: 6 as a main dish or 10 as a first course

When creating this butter sauce, Chef Hayward stressed the importance of restraint when cooking with mussels: “Keep it simple to let them sing.” He used sheep’s sorrel as part of the herb blend, which has a lemon-like acidity.


  • 6 lbs. mussels, scrubbed clean and debearded
  • 12 oz. bottle of wheat beer
  • 3 Tbs. apple cider vinegar
  • Sea salt and freshly ground black pepper
  • 1-1/2 oz. (3 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup coarsely chopped mixed herbs such as rosemary, chives, savory, thyme, sorrel, and/or parsley, plus additional for garnish
  • 1 French baguette, cut into 1/2-inch thick slices and toasted

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 85
  • Sodium (mg): 1280
  • Carbohydrates (g): 30
  • Fiber (g): 1
  • Protein (g): 36


  • In a 10 quart stockpot with a tight-fitting lid, bring the beer to a boil. Add the mussels, cover, and cook, tossing occasionally, until the mussels have completely opened, about 8 to 12 minutes. Discard any unopened shells. Transfer the mussels to a very large wide bowl and cover with foil.

  • Strain the cooking liquid through a fine-mesh strainer lined with a damp paper towel into a 3-quart saucepan. Add the vinegar and salt and pepper to taste and bring to a boil. Let the sauce cook to meld the flavors and reduce slightly, about 3 minutes.
  • Remove from the heat and whisk in the butter, a few cubes at a time, until all the butter has been added and the sauce is emulsified. Stir in the herbs and season to taste with salt and pepper.
  • Spoon the sauce over the mussels and garnish with more herbs. Serve with the bread to sop up the sauce.


Recipe adapted from Moveable Feast with Fine Cooking.

Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

Ingredient Spotlight

Season 7 Sponsors


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial