Mussels in Mexican Beer

Simple, de-lish and ready in less than 10 minutes, this recipe should be made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook.
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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil, 2 turns of the pan

4 cloves garlic, cracked away from skin and crushed

1 small onion, chopped

1 jalapeno, seeded and chopped

A couple pinches salt

2 1/2 dozen mussels, scrubbed and beards removed

1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis

1 (15-ounces) diced tomatoes

2 tablespoons chopped flat-leaf parsley or cilantro, your preference


  1. In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.