Mussels Steamed with Stella Artois, Sour Cream and Herbs

Mussels Steamed with Stella Artois, Sour Cream and Herbs
Cook / Prep Time: 25 min

Don’t let this title fool you;  Stella Artois is our recommendation.  You can try preparing this dish with different kinds of beer, one in hand for drinking too, of course. – Jen

 

Serves 2 - 3

21/2 lbs Fresh Mussels (scrubbed and debearded)
½ cup Green Onion (chopped)
¼ cup Parsley (chopped)
2 Tbsp Chives (chopped)
2 Tbsp Basil or Tarragon (chopped)
1 Tbsp Thyme (chopped)
1/3 cup Sour cream
1-2 Tbsp Butter
1 Tbsp Grainy Dijon Mustard
2 cloves Garlic (minced)
1.5 cups Fresh Tomato (about 2 medium sized tomatoes seeded and diced)
1 can of Stella Artois beer

 

 
  • Mix all chopped herbs in a small bowl. Reserve.
  • Combine the sour cream and mustard together in another small bowl. Reserve.
  • Melt butter in a good pan or pot with a good lid. Add the garlic and sauté for 1 minute.
  • Add the mussels, tomatoes, and green onion. Saute for 1 minute.
  • Next add the beer. Cover tightly and steam mussels for 3-4 mins.
  • Open lid, add half of the herb mix. Stir mussels and cover again, steam them for an additional 4-5 minutes. Discard any mussels that do not open!
  • Using a slotted spoon, divide mussels amongst 2 or 3 bowls.
  • Add sour cream mustard mix to the mussel juice. Whisk well to combine.
  • Taste and season mussel juice lightly with salt and pepper.
  • Pour mussel juice over each serving of mussels.

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