Steamed Mussels with Garlic, Wine, and Cilantro

Oxmoor House
This simply seasoned dish brings out the fresh-from-the-sea flavor of the mussels.
8 servings (serving size: about 12 mussels)


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1 1/2 teaspoons olive oil
8 garlic cloves, thinly sliced
1 1/2 cups water
3/4 cup dry white wine
4 pounds small mussels, scrubbed and debearded
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro


1. Heat oil in a large stockpot over medium-high heat. Add garlic; sauté 3 minutes. Add water and wine; bring to a boil. Add mussels; cover and cook over medium-high heat 6 minutes or until shells open, stirring well after 3 minutes. Remove from heat; discard any unopened shells. Sprinkle with pepper and cilantro.

2. Remove mussels with a slotted spoon, and arrange in each of 8 shallow bowls.

carbo rating: 9

Created date

April 2008

Nutritional Information

Calories 156
Caloriesfromfat 0.0 %
Fat 4.8 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17.8 g
Carbohydrate 10.2 g
Fiber 0.8 g
Cholesterol 38 mg
Iron 6.6 mg
Sodium 398 mg
Calcium 70 mg