Steamed Mussels Recipe
A bountiful bowlful fresh from the deepwater beds of the North Atlantic. Served with drawn butter and broth.
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Ingredients
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Ingredients for Steamed Mussels
Method
Directions for Steamed Mussels
- 1
Clean the Mussels
Rinse the fresh mussels under cold water, scrubbing the shells to remove any dirt or barnacles. Discard any mussels that are open and do not close when tapped.
- 2
Prepare the Aromatics
In a large pot, melt the unsalted butter over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and the shallots are translucent, about 3 to 5 minutes.
- 3
Add the Wine and Mussels
Pour in the dry white wine and bring to a simmer. Add the cleaned mussels to the pot, ensuring they are evenly distributed. Season with salt and black pepper to taste.
- 4
Steam the Mussels
Cover the pot with a lid and steam the mussels for about 5 to 7 minutes, or until all the mussels have opened. Discard any mussels that remain closed.
- 5
Finish with Parsley
Once the mussels are cooked, remove the pot from heat and stir in the chopped fresh parsley. Ensure the mussels are well-coated in the broth.
- 6
Serve
Serve the steamed mussels in a large bowl with the broth. Accompany with lemon wedges and drawn butter for dipping.
