The Stuff You Need:
2 pounds of fresh Mussels, cleaned*
Chopped Onion, about 1/2 cup (Scallions or Shallots work well too)
1 clove Garlic (optional)
1/2 Cup Water
1/2 Cup White Wine
1/2 a Lemon
A few sprigs of fresh herbs, such as Rosemary, Thyme, Parsley, Dill, Bay leaf
Optional Garnish: Chopped Parsley
Optional side dish: Bread or pasta or rice for sopping up all that yummy broth.
Here's How It's Done:
- You will need a pot large enough to contain all your mussels with a little room to spare.
- Put the water and wine into your pot. You can use all water, if you like, or an unsalted stock.
- Squeeze the lemon juice into the water and toss in the rind as well.
- Add your onions and garlic, if using.
- Add your fresh herbs.
- Cover the pot and put it on the stove over high heat.
- Once the water and wine has reached a boil, dump your mussels in (Everybody in the Pool!). Turn down the heat to low and cover the pot. Set the timer for 5 minutes (there’s one on your phone, in case you didn’t know).
- After 5 minutes, check your mussels. They are done as soon as the shells open.
- Remove the pot from the heat and place the mussels in a serving bowl with a slotted spoon. Put another empty bowl on the table to collect the shells. Discard any mussels that didn’t open.
- Fish out the herbs and lemon rind from your broth. If you have a wire mesh sieve, you can use that to filter your broth.**
- Pour the filtered broth back over your mussels, garnish with the chopped parsley and serve.
- If you prepared pasta or rice, pour some or most of the broth over that.
Notes:
*To clean your mussels, wash off as much dirt as possible and pull off the hairy “beards” around the edges. Discard any with broken shells, especially if it smells off.
**A coffee filter can be used as well, but will take a little more time and your mussels are cooling as we speak. It’s okay to consume the broth as is, just beware that it might be a little gritty.
If you have never had mussels before, you just pull them out of the shell with a fork or fingers, dip it into the broth (or melted butter) and enjoy.
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