Steamed Mussels With Herbs

Southern Living
Serve with crusty bread to dip into the flavorful broth.
Makes 4 servings


+ Add To Shopping List
2 pounds fresh mussels
4 garlic cloves, minced
2 shallots, minced
2 tablespoons olive oil
2 cups dry white wine
2 tablespoons Dijon mustard
1 (14.5-oz.) can vegetable broth
1/4 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro


Prep: 23 Minutes

1. Scrub mussels thoroughly with a scrub brush, removing beards. Discard any opened shells.

2. Sauté garlic and shallots in hot oil in a Dutch oven over medium heat 1 to 2 minutes. Stir in wine and mustard; cook 2 to 3 minutes. Add broth and salt, and bring to a boil. Add mussels. Cook, covered, stirring occasionally, 5 minutes or until all mussels have opened. Remove from heat. Stir in basil and cilantro.

Created date

March 2010