Steamed Mussels
Tender mussels steamed in a garlic white wine broth! This impressive dish might seem fancy, but it only takes a few minutes to whip up. Get all my quick tips for how to buy, clean, and cook mussels above—trust me, it's easier than you think!
Servings: 6
Ingredients
- 3 pounds mussels
- Extra virgin olive oil
- 4 large garlic cloves, minced
- 1 large shallot or small red onion, halved and thinly sliced
- Kosher salt
- 1 teaspoon Italian seasoning
- 1/2 to 1 teaspoon red pepper flakes or Aleppo pepper
- 1 cup chicken or vegetable broth
- 1/2 cup dry white wine
- 3 tablespoons chopped fresh parsley, for garnish (optional)
To Serve
- 1 lemon, cut into wedges
- Sliced crusty bread, like French baguette or focaccia (optional)
Instructions
- Clean the mussels. Rinse the mussels under cold running water, scrubbing with a brush, until the water runs clear. Pull off the “beards” (hairy threads attached to the mussels) by pinching or using a small knife. Discard any mussels that are cracked, not fully closed, or do not close when you give them a gentle tap with your fingernail.
- Soften the aromatics. In a large Dutch oven or 6-quart cooking pot, heat about 2 to 3 tablespoons of extra virgin olive oil over medium-high until shimmering. Add the garlic and shallots. Season with a good pinch of salt, the Italian seasoning, and red pepper flakes (or Aleppo pepper). Cook, stirring frequently, until fragrant (manage the heat to make sure the garlic does not brown).
- Steam the mussels. Add the mussels and stir them around a bit, then pour in the broth and wine. Cover the pot and let the mussels steam over medium-high heat for about 5 to 6 minutes, or until the mussels open up (you can give them a quick stir midway through).
- Finish and serve. As soon as the mussel shells are open, immediately remove the pot from the heat and stir in the fresh parsley. Transfer the mussels and broth to serving bowls and serve immediately, with lemon wedges and crusty bread on the side.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- How to choose mussels: Mussels should smell like the ocean, not foul or "fishy." Shells should be intact with no cracked. Discard any mussels that remain open after a light tap with a fingernail—mussels that are open prior to cooking are either dead or dying.
- Alcohol-free option: Swap the wine for an equal amount of broth, with a little lemon juice for acidity. You can also use fish stock or clam juice.
- Nutrition facts do not include the bread.
Nutrition
Calories: 172.9kcal | Carbohydrates: 8.8g | Protein: 14.5g | Fat: 7.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4g | Cholesterol: 32.4mg | Sodium: 337mg | Potassium: 449.7mg | Fiber: 1.1g | Sugar: 1.2g | Vitamin A: 412.9IU | Vitamin C: 22.4mg | Calcium: 50.4mg | Iron: 5.1mg
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