Photo by Freepik


1  stick butter

4-5 green onions, chopped

4 cloves garlic, minced

1 (12-ounce) can or bottle of beer

1 (14.5-ounce) can fire-roasted tomatoes (I use Hunt’s)

1 tablespoon Creole seasoning (I use Zatarain’s)

2  pounds mussels, washed and rinsed

Garlic bread for serving


In a large skillet over medium-high heat, melt butter. When melted, add green onions, garlic, beer, fire-roasted tomatoes, Creole seasoning, and bring to a boil. Reduce heat and simmer for 5-10 minutes to combine flavors.

Note: If I have leftover broth, I’ll add grilled shrimp and smoked sausage (I use Conecuh brand) to make a very rich and tasty soup.
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