Newfoundland Beer Steamed Mussels


Cooking with One Chef One CriticWe cooked Newfoundland mussels with Newfoundland treasure Damhnait Doyle. She’d just formed her band, The Heartbroken, and released a debut album, Tonight Tonight. Damhnait has a genuinely positive personality and radiates warmth. We were pleased to spend time with her and hear about her life and career. She loved these mussels.

  • Yield: 4 Servings


  • 1 beer, bottle or can
  • 1 lemon juice
  • 1 tsp (5 ml) salt
  • 1 cup (250 ml) whipping cream
  • 1 tsp (5 ml) butter
  • 3 lb (1.5 kg) Newfoundland blue mussels
  • ½ cup (125 ml) red onion
  • 1 tsp (5 ml) garlic, chopped
  • ¼ cup (60 ml) parsley, chopped
  • 1 loaf sourdough bread
How to Make It
  1. Boil beer and lemon juice in large pot with salt. Add cream and butter, mussels, onion, and garlic.
  2. Cover and steam mussels until they open. Remove mussels to a bowl and cover with foil to keep warm.
  3. Discard any mussels that do not open. Add cream to juice in pot.
  4. Cook and reduce to about 1 1/2 cup (375 ml). Add chopped parsley and stir.
  5. Pour sauce over cooked mussels and serve with sourdough bread.

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