Steamed Mussels Recipe

Steamed Mussels Recipe

Sweet, juicy mussels are bathed in a white wine sauce and served with a crusty hunk of bread for mopping everything up. Steamed mussels are so simple to make, yet make for an impressive appetizer or dinner.

Course Appetizer

Cuisine French

Keyword mussels in white wine sauce, steamed mussels

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 222kcal

Ingredients

2 pounds mussels (cleaned and debearded)
1 tablespoon olive oil
2 tablespoons butter, divided
3 cloves garlic, minced
2 shallots, minced
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
½ cup white wine, such as Sauvignon blanc*
2 tablespoons fresh lemon juice
½ cup chopped Italian flat leaf parsley

Instructions

Wash 2 pounds of mussels with a stiff brush and cut off the beards. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, high-sided skillet over medium.
Add the 3 cloves minced garlic, 2 shallots (minced), ¼ teaspoon kosher salt, and ¼ teaspoon crushed red pepper flakes and cook until fragrant and soft, stirring occasionally, 1-2 minutes.
Add the mussels and ½ cup wine, stir to coat, then raise the heat to high. Cook for 2 minutes, stir and cover with a lid, and cook for 4-5 more minutes or until the mussels have opened. Stir in 2 tablespoons lemon juice and ½ cup chopped parsley.
Serve in bowls with broth and garlic toasts for sopping the broth.

Notes

See the blog post above for instructions on how to clean the mussels.

To make garlic toasts, brush baguette slices with olive oil, grill or toast under the broiler, and rub with 1 clove of garlic.

*Don't want to use white wine? Replace it with an equal amount of chicken or vegetable broth.

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