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An elegant and incredibly simple dish of fresh mussels steamed in a fragrant broth of white wine, garlic, and butter. Perfect as a sophisticated appetizer or a light main course, ready in under 30 minutes.
Prepare the Mussels
Sauté Aromatics
Deglaze and Build Broth
An elegant and incredibly simple dish of fresh mussels steamed in a fragrant broth of white wine, garlic, and butter. Perfect as a sophisticated appetizer or a light main course, ready in under 30 minutes.
This French recipe takes 25 minutes to prepare and yields 4 servings. At 562.83 calories per serving with 55.16g of protein, it's a beginner-friendly recipe perfect for appetizer or lunch or dinner.
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Steam the Mussels
Finish and Serve
After the mussels have opened, stir in 1/2 cup of heavy cream along with the parsley for a richer, creamier broth.
Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle kick of heat.
Add 1 cup of diced fresh tomatoes or canned diced tomatoes (drained) to the broth along with the wine. You can also add other fresh herbs like thyme or tarragon.
For a heartier dish, brown some crumbled chorizo or andouille sausage in the pot before adding the shallots. Remove the sausage and add it back in with the mussels.
Mussels are packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
These healthy fats are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
The high concentration of Vitamin B12 and omega-3s in mussels contributes to improved cognitive function and helps protect against age-related mental decline.
Iron is crucial for preventing anemia and transporting oxygen in the blood, while selenium is a powerful antioxidant that supports immune function and thyroid health.
Fresh mussels should smell like the ocean. Their shells should be tightly closed. If any are slightly open, give them a firm tap. If they close, they are alive and safe to eat. If they stay open, or if their shells are cracked, discard them.
Mussels that do not open after being steamed were likely not alive before cooking and should be discarded. They may be unsafe to eat.
You can, but fresh mussels will provide a far superior flavor and texture. If using frozen, look for mussels that are frozen on the half-shell and thaw them completely before adding them to the broth. Reduce steaming time as they may cook faster.
A dry, crisp white wine is best. Good choices include Sauvignon Blanc, Pinot Grigio, Muscadet, or an unoaked Chardonnay. Avoid sweet wines.
Yes, steamed mussels are very healthy. They are an excellent source of lean protein, omega-3 fatty acids, iron, selenium, and vitamin B12. The steaming method of cooking is also very healthy as it requires minimal added fat.
A typical serving of this Steamed Mussels recipe (approximately 1 lb of mussels with broth) contains around 450-550 calories, making it a relatively low-calorie yet highly satisfying main course.
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