Description
Delight in the flavors of the sea with this elegant mussels recipe, where fresh mussels are steamed in a fragrant broth of white wine, garlic, and herbs. Perfect as an appetizer or main dish, serve with crusty bread to soak up the delicious broth!
Ingredients
Scale
- 2 pounds of fresh mussels
- 1 cup of white wine (such as Sauvignon Blanc)
- 4 cloves of garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 teaspoon of red pepper flakes (optional)
- 1 lemon, juiced
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Clean the Mussels: Rinse mussels under cold running water, scrubbing the shells with a brush. Discard any open mussels that do not close when tapped.
- Remove the Beards: Grasp the fibrous beard and pull it towards the hinge of the shell to remove it.
- Soak the Mussels: Place cleaned mussels in a bowl of cold water for 20 minutes to expel sand. Drain and rinse again.
- Sauté the Aromatics: In a large pot, heat olive oil and butter over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and red pepper flakes, sauté for another minute.
- Add the Wine: Pour in white wine and bring to a gentle simmer for about 5 minutes.
- Season the Broth: Squeeze in lemon juice and season with salt and pepper to taste.
- Add the Mussels: Carefully add mussels to the pot and cover with a lid.
- Steam the Mussels: Steam for 5-7 minutes until shells open. Shake the pot halfway through.
- Check for Doneness: Discard any mussels that remain closed after cooking.
- Serve the Mussels: Transfer mussels to a serving bowl, including some broth.
- Garnish: Sprinkle with chopped parsley and serve with lemon wedges.
- Pairing Suggestions: Serve with crusty bread or over pasta, and a side salad.
Notes
- Freshness is Key: Choose the freshest mussels available.
- Experiment with Flavors: Customize the broth with herbs or a splash of cream.
- Dont Overcook: Mussels cook quickly; they are ready once opened.
- Prep Time: 15 minutes
- Cook Time: 15 minutes