Steamed Mussels with Beer

A delightfully simple way to combine mussels with your favourite beer.

  • Prep: 15 mins
  • Cook: 15 mins


  • 2kgs Dromana Bay Mussels
  • 3 tablespoons melted butter or olive oil
  • 3 cloves garlic, minced
  • 3/4 onion, finely diced
  • 2kgs Dromana Bay Mussels
  • Can (375ml) of your favourite beer
  • Bunch Italian (flat-leaf) parsley leaves, coarsely chopped
  • Lemon or lime wedges


  1. De-beard mussels and scrub thoroughly.
  2. Heat up a deep fry pan or pot with the melted butter/olive oil on medium heat. Saute the garlic and onion until you start smelling the aroma, but not browned.
  3. Let the pot cool and add the mussels. Stir in and combine garlic and onion.
  4. Pour just enough beer to cover the base of the pan, place back on the heat and cover the pot. Let heat for three to four minutes.
  5. Stir the mussels with a spoon to distribute the heat and replace lid.
  6. Cook until around 2/3rds of the mussels are open and turn off the heat. Leave the lid on for a further two to three minutes to allow the rest of the mussels to open.
  7. Stir in the chopped parsley and serve immediately with a squeeze of lemon or lime.
Share this recipe