Photo: Oxmoor House 
Hands-on Time
12 Mins
Total Time
12 Mins
Serves 4 (serving size: about 2 cups)

Few things rival the culinary euphoria that is a perfectly steamed dish of mussels with crusty bread. Often, we see mussels dressed up (Thai-style, Belgian beer, white wine and garlic, marinara), but when super-fresh ones are available, leave them alone. This recipe calls for a little bit of water, plus some butter or olive oil. That's it.

How to Make It

Step 1

Heat an enameled cast-iron Dutch oven (must have the lid) to medium-high.

Step 2

When the pan is hot, add the mussels and cover.

Step 3

Steam, covered, for about 2 minutes before checking to see if the mussels have begun to open and release some of their liquid.

Step 4

Uncover and add the water if there is not sufficient liquid (enough to coat the bottom of the pan).

Step 5

Cover the pan, and cook until the mussels begin to open.

Step 6

Turn off the heat when the mussels have peeked open, and set the pan aside, covered, for 2 minutes, to gently finish the cooking.

Step 7

Add the butter, salt, and lemon, and gently fold the mussels in the cooking juices.

Step 8

Serve in 4 wide, shallow bowls, and garnish with fresh parsley.

Step 9

Break bread. Drink wine. Enjoy.

Cooking Light Mad Delicious

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