Making Steamed Mussels is easier than you think, and you can have a restaurant quality nutrient-dense meal at home for a lot less money. Mussels and frites are a classic French combination. Consider serving with baked sweet potato fries and a side salad for a complete meal.
Featured Ingredients
Mussels are a nutrient super star food that delivers at least 10% or more of the daily value of 20 different nutrients per 4-oz serving, including vitamins, minerals, functional fats, and protein. They are a top 25 food source of 6 different nutrients including taurine, manganese, iodine, vitamin B12, biotin, and selenium.
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Parsley is not just for decoration! It’s a super nutrient-dense food and a top food source of vitamin K, providing 205% DV per ¼ cup serving. Vitamin K is essential for blood clotting, bone metabolism, cellular function and more.
Steamed Mussels
Ingredients
Instructions
- Rinse the mussels under cool water. Use a firm brush to clean sand and barnacles from the shell. Discard any mussels with broken shells or that are not completely closed.
- Remove the beard by holding the mussel in on hand, covering the beard with a dry towel, and giving it a sharp yank toward the hinge end of the mussel. Set aside in colander.
- Heat the oil, garlic, and lemon zest in a large pot (one that has a tight-fitting lid, ideally glass) over medium-high heat. Cook for 3 to 4 minutes, until fragrant.
- Place the mussels in the pot. Add the wine (and a little water if necessary), cover, and cook until the mussels open.
- Remove the mussels from the pot. Discard any mussels that did not open. Sprinkle with parsley and drizzle with fresh lemon juice.
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