Triple Threat: Beer can substitute for water, stock, or wine in almost any recipe. 


  • 2 tsp olive oil
  • 1 white onion, chopped
  • 2 cloves, thinly sliced
  • 1 cup amber or lager beer
  • 2 (141⁄2 oz) cans fire-roasted tomatoes
  • 1/4 tsp red chili flakes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 lbs mussels, rinsed
  • 1/2 cup coarsely chopped flat-leaf parsley
  • juice of 1⁄2 lemon


  1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and heat for 1 minute.
  2. Stir in beer, tomatoes, lemon juice, chili flakes, salt, and black pepper. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 10 minutes.
  3. Add mussels, cover, and raise heat to medium. Cook for 5 minutes or until the shells have popped open. Discard any mussels that have not opened. Stir in parsley.
  4. Divide mussels and broth among 4 serving bowls. Serve with slices of crusty bread if desired.
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