Steamed Mussels

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 1 tablespoon canola oil
  • 2 shallots, finely diced
  • 6 garlic cloves
  • 1 cup white wine
  • 1 pound mussels, cleaned and debearded
Directions

Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.


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    This recipe is featured in:

    Worst Cooks in America