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Beer and Jalapeno Mussels

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Chef Donald Link, a James Beard Award winner and the man behind NOLA's Herbsaint, spices up steamed mussels with peppers and a bit of Bohemia.

Makes: 2

  • 1 pound mussels (approximately 24 pieces)
  • 5 ounces Bohemia Beer
  • 14 cup cilantro, roughly chopped
  • 14 cup tomato, diced small
  • 2 jalapenos, diced small
  • 2 tablespoons shallot, minced
  • 1 12 tablespoons aioli
  • 1 tablespoon garlic, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • juice of 12 a lime
  • salt and pepper


  • In a hot saute pan, cook garlic, shallot, and jalapeno in olive oil until soft, approximately 1 minute.
  • Add beer, tomato, and mussels and cook until mussels open.
  • Finish with aioli, lime juice, and cilantro before serving. Season with salt and pepper to taste.


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