- 48 mussels fresh (about 2 pounds), scrubbed and debearded
- 1/2 cup water
- 2 tablespoons butter or extra-virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1 lemon, thinly sliced (about 8 slices)
- 1 tablespoon fresh quick chiffonade flat-leaf parsley
- calories 154
- fat 8.5 g
- satfat 4.2 g
- monofat 2.1 g
- polyfat 0.9 g
- protein 14 g
- carbohydrate 5 g
- fiber 0.0 g
- cholesterol 49 mg
- iron 5 mg
- sodium 634 mg
- calcium 34 mg
How to Make It
Heat an enameled cast-iron Dutch oven (must have the lid) to medium-high.
When the pan is hot, add the mussels and cover.
Steam, covered, for about 2 minutes before checking to see if the mussels have begun to open and release some of their liquid.
Uncover and add the water if there is not sufficient liquid (enough to coat the bottom of the pan).
Cover the pan, and cook until the mussels begin to open.
Turn off the heat when the mussels have peeked open, and set the pan aside, covered, for 2 minutes, to gently finish the cooking.
Add the butter, salt, and lemon, and gently fold the mussels in the cooking juices.
Serve in 4 wide, shallow bowls, and garnish with fresh parsley.
Break bread. Drink wine. Enjoy.