Steamed Mussels Recipe

Time30m

Serves4

our Rony makes the best!

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. Scrub the shells with a brush to remove any dirt or barnacles. Remove the 'beard' (the fibrous tuft) by pulling it sharply.
2
Prepare the Aromatics
Finely chop the garlic and shallot. Roughly chop the fresh parsley and set aside.

3
Heat the Oil and Sauté Aromatics
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and shallot, sautéing until fragrant and translucent, about 2-3 minutes.
4
Add the Wine
Pour in 1 cup of white wine and bring it to a simmer. Allow it to cook for about 2 minutes to let the alcohol evaporate.
5
Steam the Mussels
Add the cleaned mussels to the pot. Stir in 1 teaspoon of salt and 1 teaspoon of black pepper. Cover the pot with a lid and let the mussels steam for about 5-7 minutes or until they have all opened up.
6
Finish with Parsley
Once the mussels are cooked, remove the pot from heat. Stir in the chopped parsley and serve immediately.