Steamed Mussels (Edit recipe)

Simple and elegant, these steamed mussels are surprisingly fast to make for a quick weeknight meal or as a showstopper at your next dinner party!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	612
Fat:	37 g
Carbohydrates:	44 g
Protein:	40 g
Cholesterol:	107 g
Sodium:	1646 mg
Fiber:	1 g
Sugars:	4 g
Calculated for total recipe.

by glassofweinstein

View original recipe

Serves: 2 - 4

Ingredients

2 Tbsp Unsalted Butter
2 Tbsp Extra Virgin Olive Oil
.5 Fennel, bulb, thinly sliced (save the frond)
3 Shallot, thinly sliced
6 clove Garlic
2 tsp Kosher Salt
1 tsp Red Pepper Flakes
1 Lemon zest, of one lemon
2 Vine-ripened Tomato, roughly chopped
1 Tbsp Fennel, Frond only!
1 Tbsp Parsley
.25 cup Lemon Juice, freshly squeezed
1 cup White Wine, Sauvignon Blanc, Chenin Blanc, Pinot Grigio
2 lb Mussels, fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep all of the mise en place for the recipe, and reserve. In a large pot or dutch oven, melt down the butter and extra virgin olive oil together. Add the fennel first to start cooking down for three minutes. Add the shallots and saute for two minutes before adding the garlic, kosher salt, and crushed red pepper flakes. Cook an additional two minutes before adding the lemon zest and diced tomatoes. Cook the tomatoes for two minutes, then add the fennel frond and parsley. Deglaze the skillet with the lemon juice and wine. Give everything a good mix and cook the alcohol off for two minutes. Check the broth for seasonings and then add the drained mussels. Toss the mussels in the broth and aromatics, and tightly cover with a lid. Cook on medium low heat for 5 minutes maximum. Turn off the heat, remove the lid, and give them one final toss before transferring them to a serving bowl.
If any mussels don’t open, discard them. Serve with french fries, gluten free bread, or your favorite salad. Enjoy!

Notes

Fresh mussels are absolutely preferred for this recipe. I highly recommend getting them day-of to maximize freshness. Make sure the mussels can breathe as they are still alive. Do not seal them tightly in a bag at any point. Soak them in cold salted water until you are ready to cook them. Carefully remove any beards or barnacles with a paring knife, and check for any suspicious smelling mussels as some may have already died.