Recipe by STEPHANO
"Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry white wine
mussels, cleaned and debearded
chopped fresh parsley
ground black pepper to taste
I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liquor" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little heavy cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour.
Husband really liked them. Next time I will use more garlic and less wine.
This is the recipe I have used for years, and it is really excellent. I like this version better than most of the variations suggested by other reviewers, although I have added garlic on some occassions.
This is a pretty good recipe. I think I would put more butter in the sauce, and I would also add garlic. Next time I will make the sauce on the side and let it thicken up a bit, steam the mussels with regular water, and pour the sauce over the cooked mussles.
This is a wonderful, simple recipe. I probably used a little extra butter and shallots, and I added garlic (do it!) and a pinch of cayenne pepper. I also tossed in a pinch of kosher salt to help sweat the shallots and garlic. I didn't really measure my ingredients, and I think the key was to not overdo the wine. It can make the broth too sweet. And DO NOT use a grocery isle "cooking wine." Use a real dry wine like sauvignon blanc or chardonnay. Also, I kept an eye on my mussels, and they all opened after about THREE minutes. I HIGHLY recommend taking the mussels off the heat as soon as they open. Once they open, they're DONE. They were SO tender, and melted in my mouth. Five minutes would have made them chewy. My friends tonight said they were the best mussels they've ever had! I was inclined to agree :)
Very nice, used a little more shallots than what the recipe said. Served over linguine. Husband loved it! Thanks
Delicious and quick! Used 1 lb. of mussels instead (since I was cooking for one) and had more than enough for two meals.
This is pretty good, and SUPER simple. I haven't spent a lot of time cooking mussels, and I knew I wanted butter and white wine. This was perfect. I took the advice of another reviewer and added an additional tablespoon of butter. I can see adding garlic to this too. We served it on top of a bed of linguine - great.
* Percent Daily Values are based on a 2,000 calorie diet.
Steamed Mussels II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 59
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These delicious, Thai-inspired steamed mussels are ready in no time.
See how to make quick, delicious mussels steamed in white wine.
See how to make mussels cooked in a fennel and white wine broth.