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Plump, tender mussels steamed in a fragrant broth of white wine, garlic, and fresh herbs. A classic coastal dish that's surprisingly easy to make and perfect for sharing with crusty bread.
Prepare the Mussels
Sauté Aromatics
Create the Broth
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Plump, tender mussels steamed in a fragrant broth of white wine, garlic, and fresh herbs. A classic coastal dish that's surprisingly easy to make and perfect for sharing with crusty bread.
This new_england recipe takes 25 minutes to prepare and yields 2 servings. At 681.75 calories per serving with 59.73g of protein, it's a beginner-friendly recipe perfect for appetizer or lunch or dinner.
Steam the Mussels
Finish and Serve
After removing the cooked mussels, stir in 1/2 cup of heavy cream into the broth and gently heat through before pouring over the mussels.
Add 1/2 cup of diced tomatoes along with the shallots and substitute parsley with fresh basil for a Mediterranean flavor profile.
Sauté 100g of diced Spanish chorizo with the shallots until crispy. The spicy oil will infuse the entire broth.
Substitute the white wine with a light Belgian-style ale or wheat beer for a different, equally delicious flavor.
Mussels are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Mussels are a great source of EPA and DHA, omega-3 fatty acids that 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.
Mussels are rich in zinc and selenium, minerals that play a crucial role in supporting a healthy immune system. Garlic also contains compounds known for their immune-boosting properties.
Yes, this dish is quite healthy. Mussels are a fantastic source of lean protein, omega-3 fatty acids, vitamin B12, and minerals like selenium and manganese. The broth is light, and using olive oil adds healthy monounsaturated fats. To keep it healthy, enjoy it with a side salad instead of fries.
One serving of these steamed mussels (about 1 lb of mussels plus broth) contains approximately 650-700 calories. This does not include any bread or fries served alongside it.
Fresh mussels should smell like the ocean—salty and fresh, not fishy or off-putting. Their shells should be tightly closed. If any are slightly open, give them a firm tap; a live mussel will close its shell. Discard any that are cracked or stay open.
Absolutely. You can replace the white wine with an equal amount of extra chicken or vegetable broth, or even seafood stock. Add an extra squeeze of lemon juice at the end to mimic the acidity the wine provides.
The classic pairing is crusty bread (like a baguette) for soaking up the broth or French fries (known as 'moules frites'). A simple green salad with a vinaigrette also complements the dish perfectly.
You can, but fresh mussels will provide the best flavor and texture. If using frozen, pre-cooked mussels, you only need to heat them through in the broth for 2-3 minutes. Do not steam them for the full time as they will become tough and rubbery.