Steamed Mussels

Steamed Mussels

A quick weeknight seafood dinner.

4 servings

Time: 25 mins

Keith McBrayerBy Keith McBrayer

This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

Mussels are a surprisingly friendly protein for the weeknight home cook— they’re inexpensive, widely available, fast to clean and cook, and one of the most sustainable seafood products you can buy.

Keith McBrayer

Keith McBrayer

CREATOR

Ingredients

  • Aromatic base

    • olive oil
      2 spoonfuls
    • garlic
      , minced
      5 cloves
    • shallots
      , thinly sliced
      1
    • fresno pepper
      , minced
      1
  • Mussels, cooking liquid, & garnish

    • live mussels
      900 g2 lb
    • white wine
      500 g2 cups
    • salt
      to taste
    • black pepper
      to taste
    • lemon juice
      a squeeze
    • parsley
      , roughly chopped
      for garnish

Method

Step 1: Wash & rinse mussels

In a colander, rinse and wash mussels off any sand, debris, or broken shells. If you find any beards attached, remove and rinse them off.

Step 2: Saute the aromatic base

In a deep pot, add the olive oil, garlic, shallot, red pepper, & aromatics. over medium heat until fragrant and the vegetables have softened but not browned.

Step 3: Steam the mussels

Add the white wine and the mussels and lightly mix everything to coat.

Bring the liquid to a , cover, then for 3-6 minutes. Check frequently — as soon as all of the mussels have opened, they are ready.

  • Overcooking can result in the mussels shrinking and going rubbery.

To be safe, toss any mussels that didn’t open up during the steaming process.

Step 4: Adjust seasoning & serve

Turn off the heat and add the parsley. Taste the broth and adjust the seasoning with salt and pepper, and a squeeze of lemon if desired.

Carefully ladle mussels and their broth into bowls. Serve with lemon wedges and toasted bread. Enjoy!

LET'S COOK!

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