SCrub and wash mussels well on the outside in cold water. Pour beer into large soup pot and heat almost to boiling.
Add bay leaves, cloves, mustard seeds, cayenne, lemon slices and 1/4 t salt. Cover and heat mixture for several minutes, but do not boil.
Add mussels, cover and cook over med high heat for 5 to 10 or until shells open. Remove from beer, drain and discard shells that do not open. Serve with melted butter. Serve as appetizer for 6 to 8 or as main course for 4.
Originally Submitted
6/22/2010
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