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My review
Steamed Mussels II
1
STEPHANO
"Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth."
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Ingredients
25 m servings 158Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
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Reviews
Read all reviews 6476 Ratings
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Most helpful positive review
8/13/2003
I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose a...
Most helpful critical review
8/25/2012
Husband really liked them. Next time I will use more garlic and less wine.
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8/13/2003
I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose a...
8/24/2003
This is the recipe I have used for years, and it is really excellent. I like this version better than most of the variations suggested by other reviewers, although I have added garlic on some oc...
2/5/2001
This is a pretty good recipe. I think I would put more butter in the sauce, and I would also add garlic. Next time I will make the sauce on the side and let it thicken up a bit, steam the mussel...
6/23/2010
This is a wonderful, simple recipe. I probably used a little extra butter and shallots, and I added garlic (do it!) and a pinch of cayenne pepper. I also tossed in a pinch of kosher salt to help...
7/4/2007
Very nice, used a little more shallots than what the recipe said. Served over linguine. Husband loved it! Thanks
2/7/2009
This is pretty good, and SUPER simple. I haven't spent a lot of time cooking mussels, and I knew I wanted butter and white wine. This was perfect. I took the advice of another reviewer and added...
6/6/2005
Delicious and quick! Used 1 lb. of mussels instead (since I was cooking for one) and had more than enough for two meals.
3/9/2006
These mussels were great and so simple. I substituted cilantro for the parsely. It was amazing! I also added some cream to thicken it up a bit. I will be making this one again!
2/15/2006
Quick and easy. I made this last night as an appetizer for my husband's Valentine meal. I couldn't eat any because of a seafood allergy but the smell was divine. He loved them!