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Steamed Mussels II

Steamed Mussels II

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
STEPHANO

STEPHANO

Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
  2. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
  3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
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Reviews

AUNTY M
187

AUNTY M

1/26/2004

I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liquor" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little heavy cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour.

Alpha
117

Alpha

1/26/2004

This is the recipe I have used for years, and it is really excellent. I like this version better than most of the variations suggested by other reviewers, although I have added garlic on some occassions.

HEEMBO
85

HEEMBO

8/19/2003

This is a pretty good recipe. I think I would put more butter in the sauce, and I would also add garlic. Next time I will make the sauce on the side and let it thicken up a bit, steam the mussels with regular water, and pour the sauce over the cooked mussles.

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