Best Easy Steamed Mussels Recipes

Easy

Provided by SarasotaCook

Categories Mussels

Time 20m

Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)

Number Of Ingredients 9

1 -1 1/2 lb mussels
1 (12 ounce) bottle beer (I prefer an amber or lager, but any beer will work)
1 medium onion, cut in half and thin sliced
2 teaspoons garlic, minced
1 pinch red pepper flakes (optional)
2 tablespoons fresh parsley, minced fine
2 tablespoons butter
1 teaspoon olive oil to saute the onion and garlic
salt and pepper

Steps:

Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.

Easy Steamed Mussels image

Provided by Annacia * @Annacia

Categories Seafood

Number Of Ingredients 7

2 kilograms cleaned mussels in their shells
2 or 3 - shallots, very finely chopped
1 tablespoon(s) unsalted butter
2 clove(s) garlic, finely chopped
2 - glasses of dry white wine.
- cream to taste - about 1/4 cup but more won't do damage if you want to add it
- some chopped fresh parsley for garnish (optional)

Steps:

Grab a very large pot that also has a lid. Sweat the chopped shallots in the butter until soft.
Add the garlic and cook gently for a further minute or so. Add the two glasses of wine and bring to the boil
Add in the mussels and cover for about 3 minutes, or until the mussels open (discard any closed ones) Pour in a healthy glug of cream to your liking and the parsley
Stir well and serve immediately with plenty of fresh crusty bread for dunking. Accept your applause and pour yourself glass of wine.