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Garlic-Parsley Steamed Mussels

Indulge in the rich and savory flavors of these Garlic-Parsley Steamed Mussels, cooked to perfection in just one pot. This uncomplicated recipe lets the mussels shine, while infusing them with garlic, white wine, and fresh parsley.
2
27 min
TOTAL TIME
1024
CALORIES
$5.94
PER SERVING
Garlic-Parsley Steamed Mussels
Ingredients
10 INGREDIENTS
2 SERVINGS
Lemon
1 whole lemon
zested and cut into wedges
Butter
1 1/8 g butter
Crusty Bread
crusty bread
for serving
Mussels
2 1/4 kg mussels
White Wine
5 7/8 ml white wine
Fish Stock
6 3/4 ml fish stock
Onion
1 large onion
peeled and diced
Dried Parsley
1 tbsp dried parsley
Garlic Puree
1 tbsp garlic puree
Fresh Parsley
2 tbsp fresh parsley
chopped
Directions
9 STEPS
20 min
PREP TIME
7 min
COOK TIME
27 min
TOTAL TIME
1
Place the mussels in a large bowl and cover with cold water. Let them soak for 20 minutes to expel any sand or grit present.
2
Drain the mussels and scrub the shells thoroughly with a brush under running water, removing any beards or debris. Discard any mussels with broken shells or those that do not close when tapped.
3
In a large pot, melt the butter over medium heat.
4
Add the onion and garlic puree to the pot, stirring occasionally until the onions are translucent.
5
Stir in the dried parsley, white wine, fish stock, and lemon zest.
6
Add the cleaned mussels to the pot and cover with a lid.
7
Increase the heat to high, and steam the mussels for 5-7 minutes or until they have opened, occasionally shaking the pot. Discard any mussels that do not open.
8
Sprinkle the steamed mussels with chopped fresh parsley.
9
Serve the mussels in bowls with lemon wedges and crusty bread on the side to soak up the savory cooking liquid.
Health Info
Macros
99g
CARBS
27g
FAT
77g
PROTEIN
Contains these allergens
MILK
FISH
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
How do I choose fresh mussels?
How do I clean mussels before cooking?
What kind of wine should I use for cooking mussels?
Should I discard any unopened mussels after cooking?
I've accidentally overcooked the mussels and they're rubbery. How can I fix this?
Can I use frozen mussels for this recipe?
Are there any other spices or ingredients I can add to vary the flavor?
How can I tell when my mussels are fully cooked?
What can I serve with mussel dish?
My broth tastes too watery. How can I fix it?