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Mussels in EPA

A good ale makes a fantastic cooking medium for mussels. Avoid cheap, light lagers or very heavy stouts and instead go for a real ale with a bit of lightness and some floral, grassy, herbal notes.


Place a large saucepan (one with a tight-fitting lid) over a high heat. When hot, add a drizzle of oil and the butter, quickly followed by the onion and garlic. Cook for 30 seconds, then add the mussels. Count to 10 and then pour in the beer and cover with the lid. Cook for 2 minutes.

Remove the lid to check if the mussels are open. If they are not, put the lid back on and continue to cook, checking every 30 seconds until all, or most of them, are open (discard any that remain closed).

When the mussels are cooked, add the chopped parsley, toss to mix and spoon the mussels into warmed bowls, pour the juices over and around them, and serve with good bread or chips and a glass of beer.

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  • 1kg mussels, purged,scrubbed and debearded
  • A drizzle of rapeseed oil
  • 50g butter
  • 1 onion, peeled and finely sliced
  • 1 garlic clove, peeled and finely sliced
  • 200ml EPA beer
  • 3 tbsp curly parsley, finely chopped
  • Sea salt and freshly ground black pepper
  • 2 tbsp double cream (optional)

This recipe is taken from...

River Cottage HQ