Easy Steamed Mussels
Make simple and delicious steamed mussels with a garlic-shallot broth
Equipment
- Colander
- Cutting board
- Chef's knife
- Large pot with a lid
Ingredients
- 3 pounds of mussels
- 3 minced cloves of garlic
- 2 minced shallots
- 1 cup of chicken broth
- 1/2 cup of white wine
- Olive oil
- Salt
- Pepper
Instructions
- Empty the mussels into a colander in the sink and carefully pick through the mussels. Discard any that have a cracked or damaged shell.
- If your mussels are not yet debearded, remove the beard, or the sting on the side of the mussel where the opening is, with your hands. Discard the beards. Wash the mussels well and scrub to remove any visible dirt or scum.
- Add the olive oil to a large pot with a lid and heat the pan over medium-high heat. Heat the olive oil until it’s shimmering and moves freely around the pot.
- When the oil is hot, add the minced garlic and the shallots to the pot. Stir for 2 minutes, until the shallots are softened and the garlic is fragrant.
- Now add the mussels to the pot. In addition, pour in the broth and the wine. When everything is inside the pot, cover with a lid and cook for 5 minutes. Shake the saucepan halfway through to evenly distribute the mussels.
- Remove the pot lid and check the mussels inside. They should be open by now. If most of the mussels are not yet opened, return the cover and continue to cook for 2 more minutes. Then remove the lid, check the seafood, and discard any closed mussels you find.
- Finally, transfer your steamed mussels to a serving bowl and garnish with parsley and lemon juice if you like.
