Mussels Recipe

Time30m

Serves4

Red or white, steamed with garlic, fresh herb and a touch of hot pepper seeds

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Clean the mussels
Rinse the mussels under cold water to remove any sand or grit. Remove beards (the fibrous strands coming out of the shell) and discard any mussels that are open and do not close when tapped.
2
Prepare the garlic and herbs
Mince the garlic cloves finely. Chop the fresh parsley and thyme, keeping them separate.

3
Sauté garlic and herbs
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Stir in the chopped parsley and thyme, and cook for an additional minute.
4
Add mussels and wine
Add the cleaned mussels to the pot, followed by the red or white wine. Sprinkle in the crushed red pepper flakes, salt, and black pepper. Stir to combine.
5
Steam the mussels
Cover the pot with a lid and increase the heat to high. Allow the mussels to steam for about 5-7 minutes, or until they have opened up. Discard any mussels that remain closed.
6
Serve
Remove the pot from heat and transfer the mussels into serving bowls, spooning the broth over them. Garnish with extra parsley if desired, and serve immediately.