Vancouver Island Steamed Mussels
Island-farmed mussels steamed in cider or wine with shallots, cream and parsley.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Large pot with lid
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 16 g
- carbs
- 12 g
- protein
- 24 g
- calories
- 300
Instructions
- 1
Discard any mussels that stay open when tapped.
- 2
Soften the shallot and garlic in the butter without browning.
- 3
Add the cider and bring to a hard boil.
- 4
Tip in the mussels, cover and steam 4-5 minutes, shaking once or twice.
- 5
Lift the mussels into bowls and discard any that stayed shut.
- 6
Stir the cream and parsley into the broth, season and pour over.
Chef's tips
Cook them in one crowded batch under a tight lid; the steam is what opens them evenly.
Ingredient substitutions
- dry cider → white wine or fish stock
Storage
Eat immediately.
Common mistakes to avoid
- •Overcooking until shrunken
- •Not checking for dead mussels first
Serving suggestions
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