One-Pot Beer Mussels
Serves 2 people as main, 4 as sides
  • 1 tablespoon light olive oil
  • 4 to 6 strips of streaky bacon, chopped (can be substituted with sausages)
  • 1 onion, peeled and diced
  • 1 teaspoon chilli flakes (or 1 chilli padi, use more if desired)
  • 200 grams mushrooms, rinsed and sliced
  • 1 can beer (330 ml)
  • 600 grams fresh mussels, rinsed, cleaned and debeard
  • Snipped coriander/parsley for garnish
  1. In a large pot, heat the olive oil over medium heat. Add in the bacon and fry until the bacon is slightly crispy and the fat has been rendered. Add in onion and chilli flakes and cook until onion has softened. Add in mushrooms and cook until mushrooms have softened and shrink in size.
  2. (If using sausages, fry the onion and chilli flakes first until onion has softened then add in the sausages, followed by mushrooms.)
  3. Turn the heat up to high, add in the beer and the mussels. Stir well and cover. Bring to a boil and lower to a simmer for 5 to 8 minutes, stirring occasionally until the mussels are cooked. Taste the sauce and adjust with salt if needed (it's unlikely you will need more).
  4. Ladle the mussels and the sauce into a large bowl. (Alternatively, you can serve it directly in the pot!) Sprinkle with coriander/parsley and serve with a huge plate of fries/french bread.
Naggy Notes
- To make the fries, before you start cooking, preheat the oven to 200 degrees Celsius and line a baking tray with parchment paper. Place the fries in a single layer and bake for 20 to 30 minutes until golden and crispy (which is the amount of time needed to make the mussels!)
- Sheng Siong and Cold Storage sells fresh mussels that have been debeard. I got mine from Sheng Siong!
- Recipe from a friend!
Recipe by Foodie Baker at