More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Steamed Mussels II

SUBMITTED BY: STEPHANO PHOTO BY: ShawnaRae

"Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth."

RECIPE RATING:

Read Reviews (20)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons butter
1/4 cup shallots, minced
3/4 cup dry white wine
3 pounds mussels, cleaned and debearded
1/2 cup chopped fresh parsley
ground black pepper to taste

DIRECTIONS

In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 26, 2004 by AUNTY M

I cook mussels like this all the time with just a couple of adjustments. Another reviewer... MORE

Reviewed on Aug. 19, 2003 by HEEMBO

This is a pretty good recipe. I think I would put more butter in the sauce, and I would also... MORE

Reviewed on Mar. 9, 2006 by Mary J

These mussels were great and so simple. I substituted cilantro for the parsely. It was... MORE

Reviewed on Feb. 15, 2006 by JDVMD

Quick and easy. I made this last night as an appetizer for my husband's Valentine meal. I... MORE

Reviewed on Jan. 26, 2004 by Alpha

This is the recipe I have used for years, and it is really excellent. I like this version... MORE

Reviewed on Apr. 25, 2008 by Floripa5548

Very nice, used a little more shallots than what the recipe said. Served over linguine.... MORE

Reviewed on Nov. 29, 2006 by TAMMY1231

This recipe turned ou really good. Thanks! MORE

Reviewed on Aug. 26, 2003 by KBAIN

This recipe was equisite. The muscles were extrememly tender and the juices were definately... MORE

Reviewed on Jun. 1, 2006 by yvonne

I made this for my husband for his birthday as I don't eat fish. He absolutley looooooved... MORE

Reviewed on Jun. 6, 2005 by MGEE73

Delicious and quick! Used 1 lb. of mussels instead (since I was cooking for one) and had more... MORE

MORE MEMBER REVIEWS