Mussels Steamed in White Beer with Creme Fraiche, Herbs and Parmesan Toast

Mussels Steamed in White Beer with Creme Fraiche, Herbs and Parmesan Toast

To continue on the theme of cooking with wine, I thought, “What a great Idea! But can I cook with beer as well?”

Lo and behold, turns out I can! I stumbled upon this recipe and it looked too good to pass up on. The preparation for this recipe takes much longer than the actual cooking process. From making the creme faiche (pronounced crem fresh) from scratch and creating what I like to refer to as the “bio hazard on my kitchen counter,” de-bearding the mussels and chopping up the ingredients, this was quite the commitment.
I had made this recipe a few times, and let me recommend that you make the croutons. They are absolutely scrumptious! When I took this photo, I was lazy and just made toast in lieu of the croutons. This dish (minus the croutons) is freezer friendly, so if you do end up making the entire recipe and are stuck with left overs, 1. call me and I will be right over to help consume, 2. pack them into single sized portions and pack away into the freezer for reheating in the microwave for later.


Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan Croutons

Mussels are a quick and simple dish that is protein-rich and nutrient-dense. Don’t forget to serve steamed mussels with a spoon so as not to miss any of the beery, creamy, herb-flavored juice.

6 servings

Recipe by Mathieu Palombino

May 2010


  • 4 5x3x1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh tarragon
  • 1/4 cup chopped fresh chervil (optional)
  • 2/3 cup crème fraîche
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain brown mustard or whole grain Dijon mustard
  • 3 tablespoons butter
  • 4 large garlic cloves, minced
  • 2 tablespoons chopped fresh thyme
  • 5 pounds mussels, scrubbed, debearded
  • 3 cups diced seeded tomatoes (about 4 large)
  • 1 cup chopped green onions (about 4)
  • 1 12-ounce bottle Belgian white beer (such as Hoegaarden)


  • Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
  • Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
  • Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add crème fraîche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
  • Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.
  • Nutritional Information

    1 serving contains the following:
    Calories (kcal) 465.2
    %Calories from Fat 50.8
    Fat (g) 26.3
    Saturated Fat (g) 11.5
    Cholesterol (mg) 114.8
    Carbohydrates (g) 22.9
    Dietary Fiber (g) 2.5
    Total Sugars (g) 4.0
    Net Carbs (g) 20.4
    Protein (g) 32.7

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