Steamed Mussels with Lemon, Onion, and Wine (Mijillones al Limón)

Photo: Jan Smith

After adding the mussels, don't remove the lid until the minimum amount of cooking time has elapsed.

Yield: 6 servings (serving size: about 8 mussels, about 1 tablespoon pan juices, and 1 teaspoon parsley)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 27%
  • Fat: 4.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 16.4g
  • Carbohydrate: 11.1g
  • Fiber: 0.8g
  • Cholesterol: 37mg
  • Iron: 5.5mg
  • Sodium: 431mg
  • Calcium: 50mg

Ingredients

  • 2 teaspoons olive oil
  • 2 1/4 cups vertically sliced onion (1 medium)
  • 2 tablespoons finely chopped shallots
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1/4 cup dry white wine
  • 1 3/4 pounds small mussels, scrubbed and debearded
  • 1/4 cup fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add onion, shallots, thyme, garlic, and bay leaf; sauté 2 minutes. Reduce heat to low; cover and cook 10 minutes. Add wine; uncover and cook over medium-high heat 2 minutes or until liquid almost evaporates. Add mussels, juice, salt, and pepper. Cover and cook 3 minutes or until the mussels open; discard any unopened shells and bay leaf. Serve with pan juices; sprinkle with parsley.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Steamed Mussels with Lemon, Onion, and Wine (Mijillones al Limón) Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy