Mussels in Beer Broth with Cheesy Rarebits

Mussels in Beer Broth with Cheesy Rarebits

Want to serve up delicious mussels but don't know how? This easy to follow recipe uses a beer steaming technique and is full of flavour.

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people


For the rarebits, melt half the butter in a pan. Add the leek and cook until softened. Stir in the flour, cook for 2 minutes, then stir in 125ml (4fl oz) beer, the cheese and 1/2 tbsp mustard. Season with a little black pepper.

Meanwhile, in a separate, lidded pan, melt the remaining butter. Add the shallots and fry for 5 minutes, or until golden. Add the garlic and the remaining beer; leave to bubble for 2-3 minutes.

Tip in the mussels, then cover and steam for 4-5 minutes, until opened (discard any that remain closed). Transfer the mussels to a serving bowl, leaving the liquor behind in the pan. 

Meanwhile, spread the rarebit mixture on the bread. Toast under a hot grill until melted and golden. Whisk the cream, parsley and remaining mustard into the mussel liquor; season. Pour over the mussels. Serve with the rarebits.


2 shallot onions
2 garlic cloves, chopped
1kg fresh mussels, cleaned and beards removed (see tip)
1 tbsp cream
handful flat-leaf parsley, chopped

For the Rarebits
50g butter
1 leek, trimmed and finely sliced
25g  flour
1 x 330ml bottle beer
125g Cheddar, grated
1 1/2 tbsp Dijon mustard
8 sourdough slices, toasted