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Mussels Cooked in Beer Cream Sauce
Sweet, plump mussels meet the smooth, oaky richness of The Original in this easy but show-stopping dish. The beer’s toffee and vanilla notes melt into a creamy sauce laced with garlic, herbs, and just the right hit of the sea. It’s the kind of simple cooking that feels like a celebration - best mopped up with warm bread and good company.
Serves: 4 | Prep: 10 mins | Cook: 15 mins
Ingredients
- 2kg fresh mussels, cleaned and debearded
- 2 onions, finely sliced
- 1 head of garlic, cloves peeled and finely chopped
- 2 large bags flat-leaf parsley, roughly chopped
- 2 tbsp good olive oil
- 50g unsalted butter
- 500ml double cream
- 660ml Innis & Gunn The Original
- Maldon sea salt, to taste
Method
- Scrub and debeard the mussels, discarding any that are open and won’t close when tapped.
- In a large, heavy pot, heat the olive oil and butter over medium heat. Add the onions and cook gently for 5–6 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant — not browned.
- Pour in The Original and bring to a lively simmer. Tip in the mussels, cover with a lid, and steam for 4–5 minutes, shaking the pot occasionally, until all the shells have opened. (Discard any that stay closed.)
- Stir in the double cream and half the parsley. Warm through for 1–2 minutes — don’t boil or you’ll lose that silky texture. Taste and season lightly with Maldon sea salt if needed.
- Spoon the mussels and creamy beer sauce into large bowls, scatter over the remaining parsley, and serve straight away with warm crusty bread or chips for dipping.
Beer pairing:
Serve with a freshly poured Innis & Gunn The Original. Its smooth vanilla and oak character echo the cream and garlic perfectly, while the gentle citrus lift keeps the dish fresh and balanced.
