STEAMED MUSSELS RECIPE

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These steamed mussels are coated in garlic, butter, lemon and seasonings, then cooked to perfection. A quick and easy dinner or appetizer option that’s quick enough for a busy weeknight, yet elegant enough to serve to company!

When I go out to eat, I can never resist ordering a big bowl of steamed mussels. I love the fresh and savory flavors! Preparing mussels at home may seem intimidating, but it’s actually easier than you think.

HOW DO YOU COOK MUSSELS?
Melt butter in a pan, then stir in freshly minced garlic and a pinch of red chili flakes. Add white wine to the pan, then bring the mixture to a simmer. Arrange the mussels in the pan, then cover and cook until the mussels have opened up. Season with salt and pepper to taste, then add freshly chopped parsley. Serve the mussels immediately, preferably with a side of bread, and enjoy!

HOW TO CLEAN MUSSELS
Place your mussels in a bowl of cold fresh water for 20 minutes. This will allow them to expel any sand they may have inside, although typically farmed mussels do not have much, if any, sand inside. Discard any mussels that are chipped or do not close when you tap on them. If they stay open, that means they’re not good to eat. Debeard your mussels by looking for a small bunch of fibers on the side of the mussel. Gently pull the fibers towards the hinge of the mussel to release them, then discard the beard. Farmed mussels may already come debearded, so if you don’t see any beards, you can skip this step.

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INGREDIENTS

  • 1/3 cup butter
  • 1 tablespoon garlic minced
  • 1/4 teaspoon red chili flakes or more to taste
  • 1 cup white wine
  • 4 pounds fresh mussels cleaned and debearded
  • 1/4 teaspoon kosher salt or more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 cup chopped parsley or chives
  • parsley sprigs and lemon wedges for garnish

INSTRUCTIONS

  1. Heat a large pot over medium heat. Add the butter let it melt.
  2. Add the garlic and chili flakes to the pot and cook for 30 seconds, stirring constantly.
  3. Add the white wine and bring the mixture to a simmer; do not boil.
  4. Place the mussels in the pot along with the salt and pepper. Cover the pot, then simmer for 5-7 minutes or until mussels have opened. Discard any mussels that do not open.
  5. Stir in the lemon juice and parsley. Add more salt ot taste if desired. Serve immediately, and garnish with lemon wedges and fresh parsley sprigs.
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NUTRITION

Calories: 229kcal | Carbohydrates: 5g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 546mg | Potassium: 74mg | Sugar: 1g | Vitamin A: 596IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

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