Steamed Mussels Recipe

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Steamed Mussels

Contributed by: Melinda

Serves 4.

2 lb. fresh mussels, scrubbed and any beards removed
Olive oil
1 bottle dry white wine
2-4 large garlic cloves, minced
1 tsp crushed red pepper flakes
1/2 cup sweet Red Bell Pepper, minced
1/2 cup parsley, chopped
1 meyer lemon

Discard any broken mussels or those that don't close when tapped firmly

Heat a heavy bottom pot over moderately high heat and add a tablespoon or two of oil.

Add the mussels and cover for 5 minutes

Add 1/2 the bottle of wine, garlic and crushed red peper

When wine begins to boil, cover and cook another 5 minutes or until the mussels have opened

At this point all the living mussels should have opened - discard any that haven't

Turn off heat and spoon out the mussels into a heated shallow serving bowl

Pour pan juices over and top with red pepper and parsley. Squeeze 1/2 the lemon over the top and serve with lemon wedges, sourdough bread and the remaining half bottle of wine.

I like to use Crinella Sauvignon Blanc when making this. It goes very well with any seafood.

Questions about this recipe?