Steamed Mussels
Fresh Newfoundland mussels steamed open in a garlic, white wine and butter broth.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Large pot with lid
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 10 g
- protein
- 24 g
- calories
- 280
Instructions
- 1
Discard any mussels with cracked shells or that do not close when tapped.
- 2
Melt butter in a large pot over medium heat and cook the garlic and onion until fragrant.
- 3
Add the white wine and bring to a simmer.
- 4
Tip in the mussels, cover tightly and steam for 5-7 minutes, shaking the pot occasionally, until the shells open.
- 5
Discard any mussels that remain closed after cooking.
- 6
Stir in parsley and ladle the mussels and broth into bowls.
Chef's tips
Buy mussels the day you plan to cook them and keep them cold and uncovered in the fridge until ready to use.
Ingredient substitutions
- white wine → fish or vegetable stock with a squeeze of lemon
Storage
Best eaten immediately; not recommended to store leftovers.
Reheating
Reheat gently in the broth over low heat just until warmed through.
Common mistakes to avoid
- •Cooking mussels that were already dead or cracked before steaming
- •Overcooking, which makes the mussels shrink and toughen
Serving suggestions
Cooked Steamed Mussels?
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