Steamed Mussels

By Molly O’Neill

Published September 11, 1993

Total Time
10 minutes
Rating
4(18)
Comments
Read comments

Featured in: FOOD; Mussel Bound

  • 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

  • 2 tablespoons olive oil

  • ¼ cup fresh lemon juice

  • ¼ cup water

  • 2 cloves garlic, peeled and minced

  • Up to 50 mussels (see specific recipe for quantity), scrubbed, beards removed

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 53 milligrams cholesterol; 228 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 541 milligrams sodium; 23 grams protein

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

    Place the olive oil, lemon juice, water and garlic in a large pot over medium-high heat. Bring to a boil. Add the mussels, in batches if necessary, and cover the pot. Cook, shaking the pot occasionally, until all the mussels open, about 4 minutes. Remove the mussels, letting any liquid in the shells drip back into the pot.

Private Notes

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

Ratings

4 out of 5
18 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Kip Bennett

I used calm broth insted of water Gave a nice briny taste to marinara

Private comments are only visible to you.

Recipe Tags

or to save this recipe.