How to Cook Mussels
432kcal
Ingredients
- 2 pounds mussels
- 2 tablespoon olive oil
- 1½ tablespoon minced garlic
- ¼ cup minced shallots
- 1 cup dry white wine
- ½ cup heavy cream
- 4 tablespoon unsalted butter
- 3 thyme sprigs
- ½ cup chopped parsley
- ½ teaspoon salt (add more according to your liking)
Method
- Soak mussels in cold salt water (3 cups + ¼ cup salt) for about 15 minutes. Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear.
- Heat oil in a large dutch oven over medium-high heat. Cook shallots for 30 seconds, add garlic and continue cooking until fragrant and softened.
- Add white wine, heavy cream, thyme, parsley, butter, and salt. Stir to combine. Add mussels, stir, cover the pot, cook on high heat for 5-6 minutes or until mussels open and are cooked through.
Nutrition
Calories432kcalCarbohydrates11gProtein15gFat32gSaturated Fat16gTrans Fat1gCholesterol103mgSodium644mgPotassium546mgFiber1gSugar2gVitamin A1641IUVitamin C23mgCalcium83mgIron6mg
Notes
You can store the leftover cooked mussels in an airtight container. Properly stored, it can last up to 2 days in the refrigerator or 3 months in the freezer.
Dry white wine:
You can use any white wine that isn't sweet and with a high acidity, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc.