Cooking at home doesn't have to be difficult, expensive, or time-consuming. Mussels are surprisingly affordable and quick and easy to cook. They're also a standout sustainable star, a great option for those looking to make better seafood choices. A Dutch oven is key here; the roomy pot with a tight lid steams the mussels to perfection.

Ann Taylor Pittman
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Caitlin Bensel

Recipe Summary

20 mins
20 mins
Serves 4 (serving size: about 12 mussels and 1/4 cup broth)


Ingredient Checklist


Instructions Checklist
  • Heat butter and oil in a large Dutch oven over medium-high. Add shallot and garlic; cook, stirring often, until starting to soften, about 3 minutes. Add turmeric; cook, stirring constantly, 30 seconds. Stir in wine, pepper, and salt. Bring to a boil; cook 1 minute. Add mussels; cover, and cook until shells open, about 3 minutes, shaking Dutch oven once or twice during cooking time. Remove and discard any unopened mussels. Divide mussels and broth evenly among 4 bowls; sprinkle with parsley.


Nutrition Facts

338 calories; fat 17g; saturated fat 6g; mono fat 0g; poly fat 0g; protein 24g; carbohydrates 14g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 617mg; calcium 0 8% DV; potassium 0 22% DV; sugars 2g; added sugar 0g.