Steamed Mussels II

Steamed Mussels II

52
STEPHANO 0

"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."

Ingredients

25 m {{adjustedServings}} servings 158 cals
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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

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Directions

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  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

52
  1. 62 Ratings

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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 a...

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 oc...

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 mussel...