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.

Keith Schroeder
Recipe by Oxmoor House October 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
12 mins
total:
12 mins
Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Cooking Light Mad Delicious

Nutrition Facts

154 calories; fat 8.5g; saturated fat 4.2g; mono fat 2.1g; poly fat 0.9g; protein 14g; carbohydrates 5g; fiber 0g; cholesterol 49mg; iron 5mg; sodium 634mg; calcium 34mg.
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