I absolutely love cooking seafood over an open flame—scallops, shrimp, salmon and now steamed mussels. Steamed mussels are one of the simplest and most flavorful dishes you can make over hot charcoal. The presentation is impressive and the taste is rich and satisfying.
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Ever Steamed Mussels?
Occasionally I add beer to the steaming liquid to introduce a malty, sometimes slightly sweet note to the broth. Paired with butter and green onions, the beer elevates the dish into something special that you can make in about 15 minutes right in your backyard.
The Prep
Start by lighting a chimney of Cowboy Charcoal and spreading the coals for direct grilling. Choose a cast iron skillet large enough for the amount of mussels you have—my 14″ skillet works well. Prepare the steaming broth by combining butter, oil, beer, garlic, lemon juice, salt and pepper. Heat the mixture until it simmers, then add the mussels and let the heat finish the cooking.
Quick note: discard any mussels that are already open before cooking; an open shell before heat usually means the mussel is dead and not safe to eat.
Cooking Time
Mussels cook quickly—about 10–15 minutes—until all the shells have opened. Finish with a sprinkle of chopped parsley and a squeeze of extra lemon. Tip for food lovers: serve with a fresh French baguette to soak up the flavorful broth at the bottom of the skillet.
Steamed Mussels in Beer
Ingredients
- 2 lbs mussels, cleaned, bearded and closed (discard any open shells)
- 2 tbsp canola oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 lemon, juiced
- 12 oz beer (ale, IPA, or Belgian-style)
- Salt and pepper, to taste
- 1/4 cup green onions, chopped
- Chopped parsley, for garnish
- French baguette, for serving and soaking up broth
Instructions
- Light charcoal in a chimney and let burn 10–15 minutes. Once the coals are white-hot, arrange for direct grilling.
- Preheat a cast iron skillet over the coals for 2–3 minutes.
- Add canola oil and butter to the skillet. When the butter melts, stir in garlic, lemon juice, beer, salt and pepper. Bring the mixture to a brief simmer.
- Add the mussels and top with green onions. Cover or let simmer until all shells have opened, about 10–15 minutes. Discard any mussels that remain closed.
- Remove the skillet from the coals, garnish with chopped parsley, and serve immediately with a baguette to soak up the broth.
Notes
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