Steamed Mussels with Garlic, Lemon and Fresh Herbs
Live mussels steamed until their shells open in a light garlic, shallot, lemon and herb broth. Discard damaged, nonliving or unopened shells.
Ingredients
- 3 lb live mussels scrubbed and debearded; discard damaged or nonliving shells
- 2 tbsp extra-virgin olive oil
- 1 small shallot finely chopped
- 5 garlic cloves minced
- 3/4 cup low-sodium seafood or vegetable broth
- 2 tbsp unsalted butter optional silky finish
- 1 lemon zest half and juice; wedges optional
- 1/4 cup flat-leaf parsley chopped
- 1/4 tsp freshly ground black pepper
- 1/8 tsp red pepper flakes optional
Instructions
- Check every mussel. Discard broken shells and open mussels that will not close when tapped. Scrub in cool running water and remove beards shortly before cooking.
- Heat olive oil over medium in a broad lidded pot. Add shallot and cook for about 2 minutes. Stir in garlic and optional red pepper flakes for 30 seconds.
- Pour in low-sodium broth, lemon zest and black pepper and bring to a simmer.
- Add mussels, cover and cook around 5–7 minutes until shells open; gently shake the pot once or twice to distribute heat.
- Transfer opened mussels to a clean warm bowl. Briefly recheck stubborn shells, but discard any that remain closed after cooking.
- Remove pot from heat, stir butter, lemon juice and parsley into the pan juices and taste before adding salt. Spoon the hot broth over the opened mussels and serve immediately.
Notes
Start with live shellfish from a reliable seller. Before cooking, discard cracked shells and mussels that do not close when tapped. Refrigerate live mussels appropriately and do not store submerged in fresh water. After steaming, discard any that do not open. The shells yield variable meat; servings are modest with side dishes. Contains shellfish and dairy if butter is used.