Drunken Mussels

Raven Higheagle


What is it about mussels that makes me want to pack my bags, move to France, live on a sail boat, sip champagne, and don one of those 1960?s bathing suits all day?
There is just something about mussels that gets me every single time. They are rustic, but elegant and refined. I can’t get enough of them.
Aptly named ‘drunken mussels’, these babies are steamed in dark ale and cooked together with sautéed diced carrots, celery root, shallots, butter, and a hefty spoonful of creme fraiche for a touch of richness.
The bitterness of the dark ale pairs well with the creamy, briny mussels.

☆☆☆☆☆ 0 votes
Serves 4
20 Min
10 Min
Stove Top


6 Tbsp
unsalted butter
2 c
finely diced carrots
2 c
finely diced celery root
6 medium
shallots, diced
bay leaves
10 oz
dark ale
4 lb
fresh mussels, scrubbed and de-bearded (i get already cleaned mussels)
6 Tbsp
creme fraiche
2 Tbsp
fr flat parsley, choppedesh
4 tsp
fresh tarragon, chopped
crusty bread, grilled


1Heat the butter in a medium saucepan.
2d the carrot, celery root, shallots, and bay leave and sauté for 5 to 8 minutes, or until softened.
3Add the ale and bring to a boil.
4Remove pan from heat and set aside.
5Place a large colander over a separate pot and set aside.
6Heat a 10-12 inch large, flat-sided sauté pan over high heat.
7Add the mussels and vegetable ail mixture.
8Cover the pan, shaking it back and forth occasionally, and adjusting the heat as necessary.
9Cook the mussels until the shells have opened, roughly 3 to 5 minutes. Discard any mussels that do not open.
10Strain the mussels through the colander, reserving the cooking liquids.
11Place the mussels in a large serving bowl, or remove the mussels from the shell (this step will take 5 to 10 minutes).
12Reduce the cooking liquid over medium-high heat until reduced to one third volume.
13Whisk in the creme fraiche and fresh herbs, and season to taste (either no salt or very little salt will be needed). Keep warm.
14Pour the cooking liquid over the mussels, and serve with grilled crusty bread.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: French
Other Tags: Quick & Easy, For Kids, Healthy