Mussels in beer broth with garlic-mayo toast

Mussels in beer broth with garlic-mayo toast

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  • 2 to 3
  • Easy
  • Pescatarian
  • 15 minutes
  • 15 minutes
  • Delheim Pinotage 2016


  • 1 x 200 g punnet baby leeks
  • 2 T olive oil
  • 1 T unsalted butter
  • 1 garlic clove, crushed
  • 1 cup pale ale
  • 1 kg fresh mussels, cleaned
  • 1 - 2 T parsley, finely chopped
  • For the garlic-mayo toast:
  • 2 short baguettes, sliced lengthways
  • ⅓ cup thick garlic-flavoured mayo

Cooking Instructions

Trim the leeks and slice thinly. Heat the oil and butter in a suitable saucepan. Gently soften the leeks, but don’t allow to colour. Stir in the garlic. Pour in the beer and bring to a simmer. Add the mussels and cover tightly.

Steam for 5 minutes or until the mussels have opened. Discard any that refuse to open, but do give them a chance to open. You can remove the opened mussels and leave the unopened ones to simmer longer, hoping they’ll open. Add the parsley.

Spoon the mussels into large bowls and serve with garlic-mayo toast.

To make the garlic-mayo toast, spread the cut side of the bread with the mayo and grill until golden brown.

Cook's note: I usually steam the mussels in wine but beer is a great alternative. Only use tightly closed mussels. Discard any cracked mussels and those that refuse to close, even after a sharp tap on the counter.

Discover more seafood recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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