Steamed Mussels
Fresh mussels steamed open in an aromatic broth with swappable aromatics, proteins, and finishing sauces for endless variations. A simple, elegant dish that showcases the sweet brininess of mussels.
Ingredients
Method
Clean mussels under cold running water, scrubbing shells and removing any beards. Discard any mussels with cracked shells or that don't close when tapped. Slice your aromatic base vegetable and mince garlic.
Heat cooking fat in a large pot over medium-high heat. Add the sliced aromatic vegetable and sauté for 2 minutes until fragrant.
Add minced garlic and cook for 30 seconds, stirring constantly.
Pour in the liquid base and bring to a boil. Add the juice and zest from your acid element.
Add cleaned mussels to the pot, stir gently, and cover with a lid. Steam for 6–8 minutes, stirring halfway through, until mussels have opened.
Discard any mussels that remain closed after cooking.
Stir in your finishing sauce (if using) and heat element, then taste and adjust seasoning.
Transfer mussels and broth to serving bowls, garnish generously with fresh herbs, and serve immediately with crusty bread for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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