Steamed Mussels with Garlic, Wine, and Cilantro

This simply seasoned dish brings out the fresh-from-the-sea flavor of the mussels.

Yield: 8 servings (serving size: about 12 mussels)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 0.0%
  • Fat: 4.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.8g
  • Carbohydrate: 10.2g
  • Fiber: 0.8g
  • Cholesterol: 38mg
  • Iron: 6.6mg
  • Sodium: 398mg
  • Calcium: 70mg


  • 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. 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. 2. Remove mussels with a slotted spoon, and arrange in each of 8 shallow bowls.
  3. carbo rating: 9
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