Steamed PEI Mussels
PEI blue mussels steamed open quickly in white wine, garlic and butter, served with the broth for dipping bread.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 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
- 22 g
- calories
- 280
Instructions
- 1
Discard any mussels that are cracked or stay open when tapped.
- 2
Melt the butter in a large pot and cook the garlic and shallot over medium heat until fragrant, about 2 minutes.
- 3
Pour in the wine and bring to a simmer.
- 4
Add the mussels, cover, and steam over high heat for 5-7 minutes, shaking the pot once or twice, until the shells open.
- 5
Discard any mussels that remain closed.
- 6
Stir in the parsley and pepper, and serve immediately in bowls with the broth and bread for dipping.
Chef's tips
Buy mussels the day you plan to cook them and keep them cold and covered with a damp cloth, not sealed in plastic, until you're ready.
Ingredient substitutions
- white wine → apple cider or extra stock for an alcohol-free version
Storage
Best eaten immediately; not recommended to store cooked mussels for more than a day.
Reheating
Gently reheat in their broth over low heat just until warmed; avoid extended reheating.
Common mistakes to avoid
- •Overcooking, which makes mussels tough and rubbery
- •Not discarding mussels that fail to open after cooking
Serving suggestions
Cooked Steamed PEI Mussels?
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