Mussels Recipe

Inspired by The Emporium: An American Brasserie

Time30m

Serves4

Steamed mussels with garlic, white wine, and herbs.

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.

Method

Preparation

Clean the Mussels

Rinse the mussels under cold water to remove any dirt or debris. Use a scrub brush if necessary. Discard any mussels that are open and do not close when tapped.

Chop Garlic and Parsley

Finely chop the garlic cloves and fresh parsley. Set aside.

Cooking

Heat Olive Oil

In a large pot or Dutch oven, heat the olive oil over medium heat.

Sauté Garlic

Add the chopped garlic to the pot and sauté for about 1-2 minutes, or until fragrant but not browned.

Add Wine and Mussels

Pour in the white wine and bring to a simmer. Add the cleaned mussels to the pot and cover with a lid.

Steam Mussels

Steam the mussels for about 5-7 minutes, or until they have opened up. Discard any mussels that remain closed.

Season and Serve

Once the mussels are cooked, stir in the chopped parsley, salt, and black pepper. Serve immediately with crusty bread or over pasta.