Teresa's Recipes
Steamed Mussels in White Wine Broth
Indulge in the exquisite flavors of the sea with this Steamed Mussels recipe. Each mussel is bathed in a broth that's a fusion of white wine, garlic, and shallots, creating a symphony of flavors that's both robust and delicate. The mussels are cooked to perfection, their natural sweetness enhanced by the aromatic broth. Served with crusty bread, each bite transports you to a seaside bistro, the perfect culinary escape.
Ingredients
- 2 pounds, cleaned and de-bearded Mussels
- 2 tablespoons Unsalted butter
- 4 cloves, minced Garlic
- 2, finely chopped Shallots
- 1 cup White wine
- 1/2 cup, chopped Fresh parsley
- 1, sliced Lemon
- to taste Salt
- to taste Black pepper
- for serving Crusty bread
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 8g
- Carbs: 20g
- Protein: 20g
- Sodium: 500mg
- Sugar: 2g
Instructions
- Begin by thoroughly cleaning the mussels. Scrub them under cold water and remove any beards. Discard any mussels that are already open and do not close when tapped.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the minced garlic and finely chopped shallots to the pot. Sauté until they are fragrant and the shallots become translucent, about 2 minutes.
- Pour the white wine into the pot, followed by the chopped parsley, lemon slices, salt, and pepper. Stir well and bring the mixture to a gentle simmer.
- Carefully add the cleaned mussels to the pot. Cover with a lid and let them steam for 5-7 minutes, or until they have all opened.
- Using a slotted spoon, transfer the mussels to serving bowls. Discard any mussels that have not opened.
- Ladle the flavorful broth over the mussels in each bowl. Serve immediately with slices of crusty bread for dipping into the broth.