mussels in beer and garlic recipe

mussels in beer and garlic

prep time: 10 minutes
cook time: 6 minutes
ready in: 16 minutes

makes: 4 servings, 4 oz. each


  • 2 lbs. mussels, scrubbed, beards removed
  • 1 (12 oz.) bottle light beer, or 1 ½ cups vegetable broth
  • 1 teaspoon hot sauce
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3 Tablespoons finely chopped fresh parsley

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat grill to medium (300°F–350°F). Divide mussels among 4 large sheets of heavy-duty foil. Pull the ends of the foil up; fold and crimp sides so edges are raised to enclose juices; leave an opening at the top for steam. Set foil pouches aside.
  2. In a medium bowl stir together beer, hot sauce, garlic, salt and red pepper flakes; pour evenly over mussels in foil pouches.
  3. Place foil pouches on grill. Grill, covered, 5 –6 minutes or until mussels begin to open and turn opaque. Transfer mussels and juices to a serving platter. (Discard any mussels that do not open.) Sprinkle with parsley, and serve.

Per serving: 220 calories, 5g fat, 1g saturated fat, 65mg cholesterol, 920mg sodium, 10g carbohydrate, 0g fiber, 0g sugars, 27g protein