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top down shot of cilantro beer broth mussels in cast iron skillet
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Cilantro Beer Broth Mussels
Servings: 4 servings
Author: Jackie
Ingredients
  • 1 tablespoon olive oil
  • 1 medium-sized shallot finely sliced
  • 2 cloves fresh garlic finely diced
  • ½ jalapeno seeded and finely diced
  • 1 12- ounce bottle Stella Artois lager
  • ½ cup vegetable broth
  • 5 pounds fresh mussels cleaned and debearded
  • ¼ cup cilantro chopped
  • Lemon halves for serving
  • Sliced baguette for serving
Instructions
  1. In large pot or skillet, heat olive oil on medium-high heat.
  2. Add shallots and garlic and saute until translucent, about 4 minutes.
  3. Add jalapeno and saute for an additional minute.
  4. Pour in lager and vegetable broth; cover and bring to a simmer.
  5. Once simmering, add mussels.
  6. Place lid on pot and cook mussels for 6-8 minutes or until they have opened. Discard any that have not.
  7. Serve hot with lemon wedges and sliced baguette.