Be sure to grab a loaf of crusty bread to serve with the mussels. Silky, savory broth like this is made for sopping.

Recipe by Cooking Light December 2015

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Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary test

Yield:
Serves 4 (serving size: 12 mussels and about 1/4 cup liquid)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter and olive oil in a large stockpot over medium-high heat. Add leek to pan; cook 1 to 2 minutes or until softened, stirring occasionally. Add wine, lemon rind, and juice to pan; bring to a simmer, and cook 2 minutes.

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  • Add mussels to pan. Cover; cook 3 minutes or until mussels open, gently shaking pan 1 to 2 times during cooking. Remove pan from heat.

  • Spoon mussels into a large shallow serving bowl. Stir salt and pepper into broth, and pour over mussels in bowl. Serve immediately.

Nutrition Facts

265 calories; fat 14g; saturated fat 5.7g; mono fat 5.1g; poly fat 1.6g; protein 18g; carbohydrates 11g; fiber 1g; cholesterol 61mg; iron 7mg; sodium 556mg; calcium 59mg.
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