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94% would make again

Mussels Steamed In Beer

Tasty Team


for 4 servings

  • 3 tablespoons vegetable oil
  • 1 large white onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 jalapeño, stemmed, seeded and finely chopped, optional
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 2 vine-ripe tomatoes, cored and roughly chopped
  • kosher salt
  • freshly ground black pepper
  • 12 oz light mexican beer (355 mL), bottle or can, such as Modelo Especial, Tecate or Corona
  • 4 lb mussels (1.8 kg), debearded and scrubbed clean
  • ¼ cup fresh cilantro leaves (10 g), lightly packed, roughly chopped, plus additional whole leaves for serving
  • lime wedge, for serving
  • 4 rolls bolillo bread, telera, or cuban sandwich rolls, for serving

Nutrition Info

Shop ingredients with
    Calories 1351
    Fat 27g
    Carbs 180g
    Fiber 7g
    Sugar 15g
    Protein 88g

Estimated values based on one serving size.


  1. Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
  2. Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
  3. Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
  4. Pour in the beer and bring to a boil.
  5. Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
  6. Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
  7. Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
  8. Enjoy!

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