Easy steamed mussels recipe
Roll your sleeves up and clear the table – you’re in for a treat now! These easy steamed mussels are a winner! Friends ask specifically for this dish when they come for dinner. I have to say that I don’t mind at all!
The first thing to do is make sure that the mussels you buy are fresh. Yes, you can use those from the frozen section… but if you flutter your eyelashes at the fishmonger, he may even clean the shells for you… saving you time later on. If you clean the mussels yourself, rub gently with your fingers to remove any beards and barnacles, but don’t be tempted to use a brush or the shells will colour the sauce.
Here we go – heaven in a pot! This easy steamed mussels recipe is supposed to feed four, but I think it’s better for 2… because I’m greedy!
- 2 kg of cleaned mussels in their shells (just Google how to check they’re all fine to use so you don’t have a deadun that poisons you)
- 2 or 3 shallots, very finely chopped
- 1 tablespoon of unsalted butter
- 2 glasses of dry white wine. Actually, make it 3 then you can drink one whilst cooking
- 2 cloves of garlic, finely chopped
- Some chopped fresh parsley for garnish (optional)
Now to make those easy steamed mussels
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 (this burns any alcohol and bitterness off)
Chuck in the mussels and cover for about 3 minutes, or until the mussels open (discard any closed ones)
Pour in the healthy glug of cream and the parsley
Stir well and serve immediately with plenty of fresh bread for dunking.
Accept your applause and pour another glass of wine.
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.
July 2, 2013 @ 3:43 pm
I don’t think it would be a good idea to flutter my eyelashes at our local fishmonger, he’s usually got a very large sharp knife in his hand ;o)
July 2, 2013 @ 3:54 pm
Well Alf… you never know! ;)
July 2, 2013 @ 4:02 pm
I think I’ll just ask him very nicely, it would probably be safer.
February 19, 2014 @ 12:13 am
Lovely, simple and delicious!
February 25, 2014 @ 10:49 am
The best recipes are usually also the simplest x
March 10, 2014 @ 10:08 pm
Ha ha, love the advice on number of glasses of wine. One should always be realistic when discussing quantities.
March 11, 2014 @ 10:43 am
Abso-bloody-lutely, Sophie! Cooking with wine is one of my favourite things ;) xxxx
March 30, 2014 @ 8:17 pm
Sounds great but you wrote to add a “healthy glug of cream”. What type and amount of cream? Not sure what amount a GLUG would be. lol Many thanks.
March 30, 2014 @ 8:20 pm
Hi Paula. The type of cream is up to you. Many people like to use a thick double cream, although I prefer a slightly healthier single cream.
As for the amount… probably about 3 or 4 tablespoons… but you can add more if you want more creamy juices.
January 12, 2016 @ 5:32 pm
I think Alf was distasteful. Some people can’t stand it when someone is enjoying themselves more then they are. Will try your recipe & will let you know how I like it (and I’m sure I will take your advice on the amount of wine!).
January 12, 2016 @ 6:47 pm
Ha ha ha!
January 12, 2016 @ 9:54 pm
I adore steamed mussels…when they have all opened in their marvelous juices I sprinkle flavored breadcrumbs over them Some fall on the mussels and some in the pan. Its all good. I do flavor with garlic, butter, olive oil S and p…they can be scooped up and slurped down….oh yes the white wine….in the juice and in a glass too.
January 12, 2016 @ 11:41 pm
I haven’t tried them with breadcrumbs. Do you toast them first?
January 13, 2016 @ 1:17 pm
I think Jan is uptight. Some people don’t understand humor that doesn’t come out of their own mind. This recipe is about spot-on how I prepare it. Now it’s 7am and I w̶a̶n̶t̶ need a big ol’ pot of mussels!
January 13, 2016 @ 1:24 pm
I think she was joking Matt ;)
7am? Where are you typing from, Matt?
January 13, 2016 @ 2:19 pm
Let’s hope she was joking, because I sure was ;)
Typing from lovely Ohio, USA, where it’s a balmy -15C!
January 13, 2016 @ 3:35 pm
Ha – you kidder you!
-15? Oof – I don’t envy you. It’s about 8C here at the moment in a not so sunny Spain… but I refuse to forego my flip-flops (although I am huddled in several fleecy layers) ;)