How to make it

  • Heat broth in large Dutch oven over medium-high heat, bring to boiling. Add mussels to broth, cover and cook 4 to 6 minutes, stirring occasionally until mussels open.( Discard any that do not open. ) Drain and keep warm.
  • Melt butter in medium skillet. Saute shallots 5 minutes or until tender. Add lemon juice and lemon peel and heat through. Pour over mussels and sprinkle with parsley.
  • Serve as an appetizer, side dish or main dish.

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Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    Easy and delicious! I love mussels and often cook them with rice. This recipe has nice flavors!
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