Steamed Mussels with White Wine Broth
How to cook mussels! In this easy steamed mussels recipe, we cook mussels in a flavorful broth made with white wine, garlic, and shallots. It’s easy, quick and delicious. Skip to Steamed Clams recipe
Contents
Our favorite way to cook mussels.
It is very easy to make steam molds at home. Shallots, garlic and white wine make the perfect broth. As the mussels steam, the broth will become trapped in the shells. It’s divine, and the leftover broth is fantastic for soaking up a good loaf of bread.
More of our favorite seafood recipes: We make this Lemon Dill Baked Salmon all the time and love this Garlic Shrimp Scampi!
How to Cook Mussels Perfectly Every Time
We love this steamed mussels recipe and make it often. The mussels are cheap and the ingredient list is short.
If you’ve never steamed mussels at home, here are our top tips for preparing them.
Buy mussels from a reputable fish counter. The good thing about mussels is the price. Even at a gourmet or expensive store, you’ll only pay about $5-$6 a pound.
Remember that the shells are alive when you buy them. So as soon as you get home from the store, take them off the ice, unwrap them and store them in the fridge covered with a damp cloth. The damp cloth prevents drying out. See the FAQ below for more shell storage tips.
Look through the shapes. If you find cracked or broken shells, discard them. If any are open, give the counter a quick tap and see if they close. If they don’t close, throw them away.
take off your beard Most mussels have beards, which are the fibers that emerge from the mussel shell. It is better to delete them. To remove, hold an ear tip in one hand with a dry towel. Then use your other hand to pull the beard up and away from the shape. It can be a bit difficult to remove at times, but it will eventually come loose.
clean them. Use a stiff brush to remove excess sand and foreign barnacles. Rinse clean mussels under cold water, then cook.
Check before serving. If any of the steamed clams didn’t open after steaming, discard them.
Frequently Asked Questions
How long can mussels keep in the fridge? When stored properly (see below), live mussels will keep in the refrigerator for two to three days (sometimes longer). However, we try to keep the time to a minimum and cook the mussels in a day or two.
How do I store live mussels? Do not keep live mussels in water. When you get home from the store, remove and seal all ice packs; Mesh bags are fine. Reserve mussels in a colander over a large bowl. Cover the strainer with damp kitchen towels. Check the mussels daily (or more often if possible). Do not leave the mussels in the water and keep the cloth damp to prevent them from drying out.
Updated recipe originally posted October 2009. Since it was posted in 2009 we have changed the recipe for clarity. – Adam and Joanne
Steamed mussels in white wine broth
- PREPARATION
Shallots, garlic and white wine make the perfect broth for steamed mussels. Serve the mussels in a large bowl with bread on the side so you can soak up all the delicious broth. See the previous article for tips on keeping clams alive and cleaning them.
Makes 2 generous servings
Watch us at the recipe
will need
2 pounds of mussels, cleaned
1 tablespoon butter
2 small shallots, thinly sliced
2 garlic cloves, finely chopped
1 cup (236 mL) low-sodium chicken broth, see our easy chicken broth recipe
1/2 cup (118 ml) dry white wine
splash of cream
1/4 cup coarsely chopped fresh parsley
Salt and freshly ground black pepper
Lemon wedges for serving
1 baguette, heated for serving
addresses
Melt the butter in a large saucepan with a lid over medium heat. When the butter starts to bubble, add the shallot and garlic. Cook for about 5 minutes until tender.
Add the chicken broth, white wine and mussels and mix well. Cover the pot with its lid and cook until all the mussels are open; 6 to 10 minutes. If the mussels don’t open, discard them.
Remove the pan from the heat, then add the cream and parsley. Taste the broth, then adjust with salt, pepper, or more cream.
Serve in large bowls with lemon wedges and plenty of warm bread to soak up the broth.
Advice from Adam and Joanne
- To clean the molds: Look through the molds. If you find cracked, chipped, or open shells, discard them. Most mussels have a “beard,” which is just the fibers that emerge from the mussel’s shell. It is better to delete them. To remove, hold an eartip in one hand with a dry cloth. Then use your other hand to pull the beard up and away from the shape. It can be a bit difficult to remove sometimes, but it will eventually come off. Finally, use a stiff brush to remove extra grit and odd barnacles. Rinse clean mussels under cold water, then cook.
- Nutritional Facts: The nutritional values given below are estimates. We use the USDA database to calculate approximate values. We did not include bread in the calculations.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: calories 510 / protein 48g / carbohydrates 28 grams / fiber 2 g / total sugar 6g / total fat 17g / Saturated Fatty Acids 7g / cholesterol 133mg
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Source : inspiredtaste.net