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Steamed Mussels in Beer Cream Broth Recipe: Sponsored by Rave Review! Spirits


4.9 from 8 reviews
Steamed Mussels in Beer Cream Broth
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: 2
  • 4lbs - Mussels (Your preference)
  • 1 Bottle - Rave Review! Culinary Hops
  • 1 Cup - Chicken Broth
  • 1 TBSP - Butter
  • 1 Tsp - Salt
  • ½ Chopped Yellow Onion
  • 2 Minced Cloves of Garlic
  • ½ Cup to 1 Cup - Heavy Whipping Cream
  • ¼ to ½ Cup - Chopped Flat Leaf Parsley
  1. In a large stock pot combine culinary hops, chicken broth, butter, and salt. Cover and simmer.
  2. Add onion, garlic, and mussels. Cover and steam until mussels open. (Add some chopped parsley if desired.)
  3. Remove mussels from pot once open.
  4. To make the broth, continue to heat over stove top. Add in desired amount of cream and reduce to approximately 2 cups.
  5. Pour over mussels.
  6. Garnish with chopped parsley.
  7. Serve with baguette or crunchy bread of preference.

RaveReviewProductWe love seafood, and we’ve come to find out, a good bowl of mussels and broth are actually a “thing” in the District. Everyone seems to be vying for the best mussels in town. Now, we may not have the best recipe, but we certainly aren’t turning our noses up at this. Chef Bart Vandaele introduced us to our first beer mussels several months ago made with a beautiful Belgian Hoegaarden beer, and we’ve been impatiently waiting for the opportunity to make our own.

Rave Review! Spirits sent us their entire product line including Original Culinary Brandy, Original Culinary Blended Bourbon, Original Culinary Rum, and Original Culinary Hops. Guess which one we decided to use first? If you guessed the Culinary Hops, you win the prize! (Not sure what the prize is, but feel free to tell all your friends and family you won.)

What makes these culinary spirits so special is that they were specifically designed by a blue ribbon panel of chefs to take the heat of the kitchen. No, that’s not a pun. Your typical spirits that are designed for drinking have this ability to turn harsh and release unpleasant flavors while cooking instead of actually enhancing your dish. Instead, these spirits are designed to release their flavors at high temperatures completely bypassing the issue of high heat. (They’re also pleasant tasting, so if you’re getting desperate you CAN drink them.)

We enjoyed cooking with the Rave Review! The taste of the broth was fantastic with a mild flavor that only beer can produce. We’re now excited for our next recipe…thinking something with the Bourbon. Because everything is better with bourbon, obviously.

Rebekah (Editor)

About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.

25 thoughts on “Steamed Mussels in Beer Cream Broth Recipe: Sponsored by Rave Review! Spirits

  1. Omg I love sea food specially mussels and squid, Saddly I’m pregnant right now and my husband is sorta obsessive about sea food, fish even canned tuna and mercury ughhhhh, it does look so yummy!!!

  2. This sounds like a great recipe. I have never heard of the Rave Review, but it certainly does sound great. I have never tried cooking mussels at home, but this recipe could be the one.

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