Mussels in Beer Broth

Moules marinière is a classic French dish, and it’s easy to see why it’s so popular! The combination of shellfish, a light broth, and a hint of seasoning means it’s easy to make and delicious to eat. We’ve put a modern twist on the popular classic by swapping wine with a beer broth made with the fine flavours of Kronenbourg1664.

You can easily scale this mussels recipe up or down depending on how many people you’re cooking for. For a more casual dining experience, put the bread in the middle of the table and let everyone help themselves.

Bon appétit!


Number of servings – 4
  • Around 800g mussels
  • 1 440ml can of Kronenbourg 1664
  • 1 onion
  • 2 cloves garlic
  • Splash of olive oil
  • Crusty bread
  • Fresh parsley (optional)


1. Wash the mussels in a colander. Remember to throw away any that are already open first.
2. Thinly slice the onion and garlic and sauté in a large pan, in the olive oil, until soft.
3. Add the Kronenbourg 1664 and the mussels to the pan, cover, and simmer on a medium heat for 5-7 minutes (until most of the mussels are open).
4. Serve the mussels in the broth, with parsley on top if you wish, and crusty bread on the side.

Tip: This recipe is also a great starter – just reduce the amount of mussels accordingly.

If you enjoyed this mussels recipe, why not share it with your friends and family?