Mussels Steamed in Beer

Southside Weiss Pan Steamed Mussels with Roasted Lemon and Toasted Baguette


  • 1 1/2 pounds mussels
  • 1/4 cup baking soda
  • Water
  • 3 tablespoons olive oil
  • 2 tablespoons canola oil
  • 2 lemons sliced 1/2 inch thick
  • 2 shallots minced
  • 6-8 garlic cloves minced
  • salt and pepper
  • 1/2 cup Olde Mecklenburg Brewery Southside Weiss a Belgian would be a good substitute
  • Thyme fresh, several sprigs
  • 2 tablespoons unsalted butter
  • Parsley for finishing and garnish

For the Toasted Baguette

  • Baguette 6-8 slices about 1/2 inch thick
  • 1-2 tablespoons olive oil
  • salt and pepper


  1. Clean (scrub with a brush) and remove beards from mussels (Use a paper towel or fingers to grab the bread and pull off)
  2. Add baking soda to a bowl of enough water to cover mussels, stir to dissolve
  3. Add mussels to baking soda/water mixture, and set aside for 30 minutes - according to the interwebs this will remove any sand from the mussels
  4. Using a spider or slotted spoon, scoop mussels from baking soda mixture to a colander - don't pour the mussels into the colander becasue the sand you just removed will come with them
  5. Heat a skillet or grill pan until hot
  6. While skillet is heating, drizzle sliced baguette with olive oil and sprinkle sightly with salt and pepper
  7. Char bread on each side in the skillet or grill pan, a couple of minutes on each side, or until color desired
  8. Set aside and/or keep warm in oven on low while the mussels cook
  9. Using a 12 inch skillet, heat olive and canola oils on medium heat
  10. Add lemons, and roast a couple of minutes on each side
  11. Add shallots and cook until almost translucent, 1-2 minutes
  12. Add garlic and cook until both garlic and shallots are soft, about another minute
  13. Transfer mussels to the pan with the garlic and shallots
  14. Cook while stirring 1-2 minutes
  15. Add beer, butter, and thyme
  16. Cook until all open, stirring frequently, rotating from the top to the bottom
  17. Finish with chopped parsley and another drizzle of lemon, if desired