Steamed Mussels

Name: Steamed Mussels
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 4 sprigs fresh thyme; 2 garlic cloves, shaved; 1 lemon, juiced; 237 milliliters chicken broth, low-sodium; 2 kilograms mussels; 2 Tbsps olive oil; 118 milliliters roughly chopped parsley; 1 pinch Pinch red pepper flakes; 1 shallot, minced; 1 tomato, peeled, seeded and cut in large dice; 2 Tbsps unsalted butter

Steamed Mussels is a gluten free and primal hor d'oeuvre. This recipe makes 4 servings with 363 calories, 30g of protein, and 18g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up shallot, tomato, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells.

Ingredients you will need

Vegetable

Mussels

Pasta Shells

Water

Heat oil in a 6 to 8-quart stockpot.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Saute the shallot, garlic and thyme to create a base flavor.

Ingredients you will need

Shallot

Garlic

Thyme

Base

Add the mussels and give them a good toss.

Ingredients you will need

Mussels

Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape.

Ingredients you will need

Red Pepper Flakes

Chicken Broth

Lemon Juice

Tomato

Mussels

Parsley

Butter

Wine

Equipment you will use

Pot

Serve with plenty of grilled garlic bread to sop up the broth.

Ingredients you will need

Garlic

Bread

Broth

Equipment

Pot

Ingredients

Servings:

118milliliters

dry white wine 4sprigs

fresh thyme 2

garlic cloves, shaved 1

lemon, juiced 237milliliters

chicken broth, low-sodium 2kilograms

mussels 2Tbsps

olive oil 118milliliters

roughly chopped parsley 1pinch

Pinch red pepper flakes 1

shallot, minced 1

tomato, peeled, seeded and cut in large dice 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.