See more
Steamed Mussels With Herbs

Steamed Mussels With Herbs

Serve with crusty bread to dip into the flavorful broth.

Southern Living APRIL 2010

  • Yield: Makes 4 servings
  • Prep time: 23 Minutes


  • 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


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.


Go to Full Version of

Steamed Mussels With Herbs Recipe