Description
These Steamed Mussels are cooked in a fragrant broth of white wine, garlic, shallots, and fresh lemon juice, creating a deliciously light and briny dish. Serve with crusty bread to soak up the flavorful sauce!
Ingredients
Units
Scale
- 2 lbs fresh mussels, cleaned and debearded
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1/2 teaspoon red pepper flakes (optional, for a slight kick)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
- Crusty bread, for dipping
Instructions
Clean the Mussels
- Rinse the mussels under cold water. Scrub the shells and remove the “beards” (the fibrous threads).
- Discard any mussels that are cracked or that remain open after tapping them lightly.
2. Make the Broth
- In a large pot or Dutch oven, heat olive oil and butter over medium heat.
- Add garlic and shallots, sautéing for 1–2 minutes until fragrant.
- Pour in the white wine, red pepper flakes, salt, and black pepper. Bring to a simmer.
3. Steam the Mussels
- Add the mussels to the pot, cover with a lid, and steam for 5–7 minutes, shaking the pot occasionally.
- The mussels are done when they have opened. Discard any that remain closed.
4. Finish & Serve
- Stir in lemon juice and sprinkle with fresh parsley.
- Transfer the mussels to a serving bowl, pouring the broth over them.
- Serve immediately with lemon wedges and crusty bread for dipping.
Notes
- No white wine? Substitute with seafood broth or a mix of broth and lemon juice.
- Want it creamier? Add ¼ cup of heavy cream at the end for a richer sauce.
- Make it spicier! Add extra red pepper flakes or a splash of hot sauce.