I want to cook you dinner.
But not a formal sit-down meal — something casual and snacky.
Think a platter of cheese and crostini, a small salad, brownies, and maybe a big pot of mussels paired with the coldest pinot grigio. Lots of perfectly toasted bread slathered with butter for dipping into the broth.
These mussels are exactly that — comforting, brothy, and a little indulgent.
Bacon and mussels cooked together in a pot with beer. It’s a flavor combo that feels kind of perfect. Add more bread, please.
One of my favorite mussel recipes from last year were the Thai coconut curry mussels — bold, simple, and easy to scale for a crowd. I wanted to create another mussel variation that delivers a rich broth and buttery baguettes made for dunking.
Also — fries on the side, if you’re feeling it. Always a good idea.
If you’re planning food for the big game, these mussels make a great appetizer or main for sharing. I’ll be sharing a fantastic dip soon as well.
In short: these are truly delectable.
Honey Beer Steamed Mussels with Herb Butter Baguettes
25
minutes
Pin Recipe
Ingredients
- 2.5 pounds mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 bottle of your favorite beer
- 3 tablespoons honey
- 3 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh cilantro
- herb butter baguettes
- 1 large ciabatta baguette
- 4 tablespoons unsalted butter, softened
- 1/3 cup freshly chopped herbs, use a mix like cilantro, basil, thyme and oregano
- 1/2 teaspoon flaked sea salt
Instructions
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Keep the mussels refrigerated until ready to use. When you’re ready, place them in a large bowl of ice-cold water. Scrub the shells and remove the beard by pulling it out with a towel. Discard any mussels that are already open. Keep the cleaned mussels in the ice water until cooking.
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Heat a large skillet or wok over medium heat and add the butter and olive oil. Once melted, add the diced onions, minced garlic, salt and pepper. Cook, stirring, about 5 minutes until the onions soften. Pour in the beer and honey, stirring to combine. Add the mussels and toss to coat. Cover and cook just until the mussels open and the beer is simmering, about 5–6 minutes. Remove the lid, garnish with crumbled bacon and chopped cilantro, and stir so the broth fills the shells. Serve immediately with the herb butter baguettes for dipping.
Herb Butter Baguettes
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Preheat the oven to 400°F (200°C). Spread the softened butter over the sliced baguette, then sprinkle the chopped herbs evenly over the butter. Bake until the bread is warm and golden, about 10 minutes. Remove from the oven, sprinkle with flaked sea salt, and serve immediately with the mussels.
Did you make this recipe?
Share a photo of your finished dish on social media and tag it appropriately — it’s always great to see your versions. I appreciate you so much!
I mean, really — bacon.