Steamed Mussels With Garlic and Parsley

By David Tanis

Published September 22, 2015

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(1,950)
Comments
Read comments

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Featured in: Mussels to the Rescue

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil, plus more for toasts

  • 2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts

  • Pinch of crushed red pepper

  • 4 pounds mussels, cleaned

  • ¼ cup white wine or water

  • 1 baguette, split lengthwise, then cut crosswise in half

  • 1 cup roughly chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

58 grams carbs; 127 milligrams cholesterol; 675 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 2 grams fiber; 1758 milligrams sodium; 63 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.

  2. Step 2

    Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.

  3. Step 3

    Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,950 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Maureen

I make mussels a lot (easy to find in France) and I cook them for less time than mentioned. I watch them as they cook and quickly pull them out (with a slotted spoon) . as they open.
Then, I keep them in a warm oven while I reduce the broth and add cream, an egg yolk and some curry powder. This gives a creamy sauce that I pour over the mussels.

Karen

The bread goes under the broiler; the mussels are cooked in the covered pot on the stove.

Christina Carpenter

Delicious. I added a shallot and some fresh thyme and omitted the crushed pepper and toasts.

Emily

Cook for 8+ min. 6 is too mushy and mealy for the kids.

Mary B

Very good recipe. We halved it as we only had two ponds of mussels. I think it could use a bit more garlic though.

Katie

Only 1/4 cup of wine evaporated quickly. I’d add more.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.