Perfect Steamed Mussels
- PREP 25min
- COOK 15min
- TOTAL 40min
Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. The article above has tips on storing live mussels and cleaning them.
You Will Need
2 pounds mussels, cleaned
1 tablespoon butter
2 small shallots, thinly sliced
2 garlic cloves, finely chopped
1 cup (236ml) low-sodium chicken stock
1/2 cup (118ml) dry white wine
Splash heavy cream
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges, for serving
1 baguette, warmed for serving
Directions
Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Add the chicken stock, white wine, and mussels, then give them a good toss. Cover the pot with its lid and cook until the mussels have opened 6 to 10 minutes. If any mussels do not open, discard them.
Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.