Steamed Pei Mussels Recipe

Time30m

Serves4

garlic, shallot, parsley, butter, chardonnay, toast points

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, scrubbing the shells with a brush to remove any dirt or debris. Remove beards (the stringy part) by pulling them towards the hinge of the mussel.
2
Prepare the Aromatics
Mince the garlic and shallot. Chop the parsley finely, separating the leaves from the stems.
3
Prepare the Toast Points
Lightly toast the bread slices until golden brown. Cut each slice into triangles or quarters for serving.

4
Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the minced garlic and shallot, and sauté until fragrant and translucent, about 2-3 minutes.
5
Add Chardonnay
Pour in the Chardonnay and bring it to a gentle simmer. Allow it to cook for about 2 minutes to let the alcohol evaporate slightly.
6
Steam the Mussels
Add the cleaned mussels to the pot, cover with a lid, and steam for about 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
7
Finish with Parsley
Once the mussels are cooked, sprinkle in the chopped parsley, stirring gently to incorporate.

8
Plate the Dish
Serve the mussels in a large bowl, drizzling some of the broth over them. Arrange the toast points around the bowl for dipping.
9
Enjoy
Serve immediately, and enjoy the steamed mussels with the toasted bread.