Steamed Mussels
From recipediva 18 years ago
- 10 minutes to make
- Serves 4
Pass the bread with this!! Makes a fun meal to gather around with! Instead of wine sometimes I use beer and lime. Depends on what you are in the mood for!
Ingredients
- 4 pounds mussels shopping list
- 2 tablespoons olive oil shopping list
- 1 shallot, minced shopping list
- 2 garlic cloves, shaved shopping list
- 4 sprigs fresh thyme shopping list
- 1/2 cup dry white wine shopping list
- 1 lemon, juiced shopping list
- 1 cup chicken broth, low-sodium shopping list
- Pinch red pepper flakes shopping list
- 1 tomato, peeled, seeded and cut in large dice shopping list
- 1/2 cup roughly chopped parsley shopping list
- 2 tablespoons unsalted butter (LOL,sometimes more!! Makes a rich broth) shopping list
How to make it
- Rinse the mussels under cold running water while scrubbing with a vegetable brush.
- Discard any with broken shells.
- Heat oil in a 6 to 8-quart stockpot.
- Saute the shallot, garlic and thyme to create a base flavor.
- Add the mussels and give them a good toss.
- Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open.
- Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften.
- The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth
People Who Like This Dish 5
- rhiannav Nowhere, Us
- chcfan Christhcurch, NZ
- notyourmomma South St. Petersburg, FL
- familychef Peterborough, CA
- briee Bennington, VT
- recipediva Pittsburgh, PA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
This is truly wonderful....we love the broth and the bread dipped in it, too.
notyourmomma
in South St. Petersburg loved it
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