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Perfect Steamed Mussels

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These Perfect Steamed Mussels are cooked in a fragrant broth of white wine, garlic, butter, and fresh herbs until tender and flavorful. Served with crusty bread for soaking up the rich broth, they make an elegant yet easy seafood meal.

Ingredients

  • 2 pounds fresh mussels, cleaned and debearded
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 small shallot, finely diced
  • 1 cup dry white wine
  • 1/2 cup seafood stock or chicken broth
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Crusty bread, for serving
  • Lemon wedges, for garnish

Instructions

  1. Rinse the mussels thoroughly under cold water, remove any beards, and discard any mussels that are cracked or remain open when tapped.
  2. Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
  3. Add the shallot and cook until softened, then stir in the garlic and cook for about 1 minute.
  4. Pour in the white wine and seafood stock or chicken broth, then bring to a gentle simmer.
  5. Add the thyme and cleaned mussels to the pot.
  6. Cover tightly and steam for 5 to 7 minutes, shaking the pot once or twice, until the mussels open.
  7. Discard any mussels that do not open after cooking.
  8. Stir in the parsley and fresh lemon juice.
  9. Season the broth with salt and black pepper to taste.
  10. Serve immediately with crusty bread and lemon wedges.

Notes

  • Add crushed red pepper flakes for a spicy broth.
  • Stir in a splash of heavy cream for a richer sauce.
  • Substitute basil or tarragon for the thyme to change the herbal flavor.
  • Store leftovers with the broth in the refrigerator for up to 2 days and reheat gently over low heat.
  • Do not eat mussels that remain closed after cooking.

Nutrition

Find it online: https://thefamilycooking.com/perfect-steamed-mussels/