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Per serving
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- 1
Rinse the mussels
Rinse the mussels under cool running water, scrubbing off any grit and pulling off the beards. Discard any that are cracked or stay open when tapped.
- 2
Soften the aromatics
Heat the olive oil in a deep pot over medium heat. Finely chop the shallots and mince the garlic, then cook them with the red pepper flakes for 2–3 minutes until soft. Season with a pinch of salt and pepper.
- 3
Reduce the wine
Pour in the white wine and let it simmer for 2–3 minutes. Stir in the butter until it melts into the broth.
- 4
Steam
Add the mussels and toss to coat in the sauce. Cover and steam 5–7 minutes, until the shells open. Discard any that stay closed.
- 5
Finish and serve
Turn off the heat. Chop the parsley and stir it in along with the zest and juice of the lemon. Serve right away in big bowls with lemon wedges, cracked pepper, and crusty bread for mopping up the broth.
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Lemon & White Wine Steamed Mussels
Created by: CoastalKitchen
Ingredients
- 2 lb mussels
- 2 tbsp olive oil
- 2 shallot
- 4 garlic
- 1/4 tsp red pepper flakes
- 1 cup dry white wine
- 3 tbsp unsalted butter
- 1 lemon
- 1/4 cup fresh parsley
- kosher salt
- black pepper
- 1 crusty bread
Instructions
- Rinse the musselsRinse the mussels under cool running water, scrubbing off any grit and pulling off the beards. Discard any that are cracked or stay open when tapped.
- Soften the aromaticsHeat the olive oil in a deep pot over medium heat. Finely chop the shallots and mince the garlic, then cook them with the red pepper flakes for 2–3 minutes until soft. Season with a pinch of salt and pepper.
- Reduce the winePour in the white wine and let it simmer for 2–3 minutes. Stir in the butter until it melts into the broth.
- SteamAdd the mussels and toss to coat in the sauce. Cover and steam 5–7 minutes, until the shells open. Discard any that stay closed.
- Finish and serveTurn off the heat. Chop the parsley and stir it in along with the zest and juice of the lemon. Serve right away in big bowls with lemon wedges, cracked pepper, and crusty bread for mopping up the broth.