lunch
30-Minute Steamed Mussels
Craving bistro-style steamed mussels? Easily make them at home in just half an hour. Cooked in a tomato and white wine broth that begs to be soaked up with your favorite crusty bread—it’s a healthy meal that feels totally indulgent.
Servings:
4
Total Time:
30m
Prep Time:
15m
Cooking Time:
15m
Ingredients
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 1/2 to 2 cans (20 to 30 ounces) no salt-added stewed tomatoes, undrained and chopped
- 3/4 cup dry white wine
- 1/4 teaspoon crushed red pepper, optional
- 3 pounds mussels, scrubbed and debearded
- 2 teaspoons chopped fresh parsley
- Juice of half a lemon
Preparation Instructions
- Make the broth—Heat olive oil in a 3-quart ceramic non-stick saucepan over low heat. Add garlic and sauté, stirring constantly, for about 3 minutes or until garlic is lightly browned. Add tomatoes, then increase heat to high, stirring for an additional minute. Add wine and red pepper flakes, if using, and bring broth to a boil.
- Steam the mussels—Add mussels to broth, cover, and cook for about 3 to 4 minutes, occasionally shaking the pan vigorously. When mussels are open, they’re done. Discard any that remain closed.
- Garnish and serve—Transfer mussels to serving bowl and ladle broth over them. Sprinkle with parsley and the juice of half a lemon. Enjoy immediately.
Tips
Mussel Prep Tip
Before starting, remove any sand or seaweed from mussels with a stiff brush under running water. Tough barnacles? Simply scrape them off with the shell of another mussel.
