Steamed Mussels
User Reviews
5
-
Total Time
30 mins
-
Servings
4 -6 servings
-
Calories
397 kcal
-
Course
Main Course
-
Cuisine
Belgian
Steamed Mussels
Description
Steamed Mussels begin with carefully cleaning live mussels to remove beards and discard any that don't close, ensuring freshness. They are cooked in a large pot with sautéed shallots and garlic in butter and olive oil to develop a savory base. Pale ale and Dijon mustard add depth and a slight tang, while thyme brings a fresh herbal note. The mussels steam in this flavorful broth until they open, releasing their juices and mingling flavors.
Cream is added near the end to mellow the broth and create a silky sauce that coats the mussels. Garnishing with chopped parsley and serving with lemon wedges adds brightness and a touch of color. The finished dish combines tender shellfish with a rich and aromatic sauce, perfect for serving with crusty bread to soak up the broth.
Ingredients
- 4 lbs mussels live farm raised
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 large shallot minced
- 6 cloves garlic minced or crushed
- 24 ounces pale ale or your favorite beer
- 1-2 tsp Dijon mustard
- 1 bunch thyme sprigs; use string to tie or not; remove stems later
- 1/2 cup cream
- 2 Tbsp butter
garnish
- parsley chopped
- lemon wedges
Instructions
clean and prep the mussels
- Put the mussels in a colander and give them a thorough rinse with coldest water. Working with one at a time, remove the ‘beard’ or stringy bit that you’ll find on some, but not all, mussels. Just give it a good tug to remove, or use a small paring knife to cut it off if necessary. If you come across opened mussels, tap them open and closed with your fingers a few times to get them to close. If they don’t close, discard them. Discard any mussels with broken shells. Put the cleaned mussels into a separate bowl and refrigerate again until the moment you are ready to cook them.
make the broth
- Heat the butter and oil in a very large Dutch oven or pot big enough to hold all your mussels. Keep in mind that the mussels will expand in volume as they cook and open up. Saute the shallots and garlic over medium heat for a few minutes, stirring almost constantly.
- Add the beer, mustard, and the thyme to the pot and bring to a simmer. Simmer gently for about 3-5 minutes.
- Raise the heat so the sauce is boiling, then add all the mussels to the pot and cover. Set a timer and steam for 6 minutes. Stir the mussels gently a couple of times during cooking to redistribute. They are done when they are opened. You don't want to over-cook mussels because they can become tough.
- Remove the mussels to your (large!) serving bowl or platter and cover to keep warm.
- Remove the thyme stems and continue to boil the broth for another 5 minutes to reduce it a bit more. Add the cream and butter halfway through that time.
- There are 2 ways to serve: either pour all the sauce over the mussels in their serving bowl, or portion mussels into individual bowls and top with sauce.
- Garnish with fresh parsley and lemon wedges, and enjoy right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 80mg | 27% |
| Sodium | 729mg | 30% |
| Potassium | 835mg | 18% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 22mg | 24% |
| Calcium | 84mg | 8% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
