Mussels are one of my favorite seafoods out there. These healthy, relatively inexpensive and delicious shellfish are also deceptively easy to prepare—only requiring a little bit of steam to be made.
So, let’s learn how to steam a pan of mussels and impart a little bit of flavor upon them as we do so!
Ingredients
- 2 pounds mussels
- 4 ounces dry white wine
- 2 ounces vegetable broth
- ½ lemon, sliced
- 1 tablespoon parsley
- 4 cloves garlic, minced
- Olive oil
Instructions
Start off by de-bearding and cleaning the mussels. De-bearding refers to removing the “beard,” a piece of green material you will see hanging out of the closed shell. You can clean them by vigorously rinsing and cleaning with a brush under cold water.
As you are doing this, add the garlic into a large, moderately deep saucepan along with a dash of olive oil. Sautee the garlic for about a minute or two on medium heat, or until aromatic.
Add the mussels to the pan, and then add the dry white wine and vegetable broth. Squeeze the juice of half of a lemon into the pan as well, and then sprinkle the parsley on top of the mussels.
Cover and allow to steam to form, cooking the mussels. After about 4-5 minutes, the mussels should open up, signifying that they are done.
Bon appetit!
