Mussels with Pale Ale and Thyme


1kg Kinkawooka Pot Ready Mussels

4 teaspoons of olive oil

4 shallots, chopped

2 garlic cloves, crushed

2 thyme sprigs

2 bay leaves

1 cup Pirate Life South Coast Pale Ale

3 tablespoons finely chopped fresh parsley

70g butter, cubed

Transport yourself to the tastes and aromas of a Belgian beer garden with this light but moreish Belgian-style seafood feast.

Combining Australia’s best mussels with the South Coast Pale Ale from South Australia’s Pirate Life Brewery, you have a classic South Australian take on a mussel and beer pairing that lingers with you long after the bowl is cleared.


Open the pack of Kinkawooka Pot Ready Mussels and strain off the water. Give them a quick rinse under cold water.

Heat up a pot with approximately 1cm of water. When the water is boiling, add the mussels. Cover with a lid, steam for a couple of minutes stirring every minute or so until they open.

Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.

Return the mussels to a large bowl and cover with a lid to keep them warm.

Heat a large saucepan over high heat until very hot. Add the oil, shallots, garlic, thyme and bay leaves. Stir to combine and sauté until shallots are translucent.

Add the beer and simmer to cook off the alcohol and reduce by half.

Add 1 cup of the mussel liquid to the sauce and bring to the boil and reduce.

Add the butter and whisk until the butter has melted and the mixture is evenly combined.

Add parsley to the sauce and heat through.

Add the steamed mussels to the sauce and stir to combine and the mussels are heated through and serve.

Click here for more mussel recipes.

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