This is one of my go-to mussels recipes! I often dress it up with some finely chopped shallots and thyme, extra garlic, a spoonful of Dijon mustard, and sometimes a nice pinch of saffron. I think capers would be tasty too. I usually use diced canned tomatoes (drained) rather than fresh, and they work great. I think the secret is to use a slightly sweet, fruitier beer, like a Belgian -- pale ale would definitely be too bitter for me. I recommend La Fin du Monde (the big bottle, so there are lots of leftovers for drinking!).
I love mussels and have made the mussels with white wine & tomato recipe many times. But this is just awful! It was so bitter we really could barely eat it. We picked out the mussels and threw away the rest. Avoid.
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