Petit Dejeuner Mussels

  • Average Rating: (0 / 5)
  • Serves: 2
  • Prep Time: 4m
  • Cook Time: 10m
  • Ready In: 14m

We call these breakfast mussels, it’s a little tongue in cheek because of the use of the hearty Oatmeal stout. Best served with a crusty loaf of bread.


  • 1 Tablespoon Garlic, minced
  • 2 Tablespoons Butter
  • 1 Pound Mussels
  • 1/4 Cup Tomatoes, diced (seeds removed)
  • 1/4 Cup Oatmeal Stout
  • 3 Tablespoons Goat Cheese
  • 1/4 Cup Watercress, chopped


Step 1

Heat pan at high heat until very hot.

Step 2

Add butter and garlic and sauté quickly until garlic becomes fragrant.

Step 3

Add mussels and diced fresh tomatoes to the pan – stir and sauté 1 minute.

Step 4

Pour in oatmeal stout, and lay goat cheese and chopped watercress on top of mussels to steam. Cover with lid. Approx 3 ½ - 5 minutes latter remove lid.

Step 5

When it appears all mussels are all open, toss. Add freshly chopped basil and boil for 60 seconds more. Spoon mussels into serving bowls. Ladle broth over mussels and serve.

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