Beer-Steamed PEI Mussels

Making mussels is a little more than just throwing them into a pot, but it's almost that easy. Here is a tasty recipe from Executive Chef Jenn Flynn from Roofers Union in Adams Morgan.


  • 3oz Andouille Sausage
  • 1 shallot, sliced
  • 4pcs roasted garlic, plus a tablespoon of the oil the garlic was roasted in
  • 1lb P.E.I. Mussels
  • 1/4 - 1/2 teaspoon of chili flakes, depending on how spicy you like it or you may omit
  • 8oz of DC Brau Pils Beer
  • 3oz butter
  • 1 teaspoon picked thyme leaves
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  1. On high heat in a hot pan, sauté the Andouille sausage for one minute
  2. Add roasted garlic and shallots to the plan and continue sautéing for one minute
  3. Add the mussels, butter, thyme, beer and salt to pan
  4. Cover pan and let mussels steam, on high heat, for about 2-3 mins. When all the mussels have popped open, they are ready to eat.

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