New recipes

Best Steamed Mussels Recipes

Best Steamed Mussels Recipes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Top Rated Steamed Mussels Recipes

The tahini in this recipe balances out the acidity of the beer and provides creaminess to the broth. Make sure to serve it with plenty of toasted bread to sop up the flavor.


  • 1 lb fresh mussels
  • 1 thumb-size piece galangal (or ginger, grated)
  • 2 shallots (or 1/4 cup onion, chopped finely)
  • 3 cloves garlic (minced)
  • Optional: 1/2 red chili (finely sliced)
  • 1/3 cup white wine (or white cooking wine)
  • Garnish: 1/2 cup fresh basil and coriander leaves (chopped)
  • For the Basil-Coconut Sauce:
  • 1 cup coconut milk
  • 1/2 tsp. ground coriander
  • 1/4 cup fresh coriander (leaves and stems)
  • 1/2 to 1 cup fresh basil leaves
  • 1 tbsp. fish sauce
  • 1 tsp. shrimp paste (or substitute 1 more tbsp. fish sauce)
  • 1 tbsp. lime juice
  • 1 tbsp. soy sauce

Rinse mussels under cold water. Set in refrigerator until ready to use.

Place all 'Basil-Coconut Sauce' ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add more chili for a spicier sauce. Set aside.

Heat a large frying pan or wok over high heat. Add 1 to 2 tbsp. oil and swirl around, then add the galangal or ginger, shallots or onion, garlic, and chili (if using). Stir-fry 2 minutes.

Add white wine and mussels, stirring gently. Bring to a boil.

Reduce heat to simmer (medium-low) and cover with lid to steam 3 minutes.

Take off lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven't opened.

Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds to 1 minute).

To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with chopped basil and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the juices. Enjoy with a bottle of nice wine and a loved one!

What You’ll Need To Make Oven-Steamed Mussels

When you purchase mussels, they’re still alive. After bringing them home from the store, they will stay fresh in the refrigerator for several days. Because they’re alive, avoid storing them in an airtight container. Instead, place them in a bowl covered with a wet paper towel.

When a recipe calls for dry white wine, the best options are Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Select a bottle that is inexpensive but still good enough to drink.

Recipe Summary

  • 1 pound mussels
  • 2 pounds littleneck clams
  • 1 small white baguette, cut into 3/4-inch slices
  • 3 tablespoons olive oil
  • 1 clove garlic, cut in half
  • 2 tablespoons unsalted butter
  • 3/4 pound leeks, white parts only, cut in half lengthwise and sliced very thinly, well washed
  • 2 medium shallots, finely chopped
  • 4 sprigs fresh thyme
  • 1 small sprig fresh oregano
  • 1 fresh or dried bay leaf
  • 1/2 serrano chile, seeded and deveined
  • 2 cups dry white wine
  • Salt and freshly ground black pepper

Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.

Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.

Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste bring to a simmer. Add mussels and clams cover cook until shells open, about 7 minutes. Serve in a bowl with the croutons.



Rate or Review

Reviews (7 reviews)

This was the second time I tried this. The first was better. Next time I'll use more garlic and better wine and curly parsley.

This is a wonderfully simple, tasty meal and my first time preparing it. I eat mussels whenever it's offered on a menu, but never did I think I'd be able to cook them. Thank you, thank you, thank you.

This was super easy, and it turned out amazing. I went a little heavier on the red pepper flakes and garlic and lighter on the shallots (didn't have enough on hand). Also, I used an inexpensive New Zealand Sauvignon Blanc it was perfect to cook with and to drink while eating.

Excellent recipe. Made this as an appetizer for Christmas Eve dinner, and my family (who are great cooks) loved it! First time making mussels, although I eat them out all the time. Will certainly make this easy recipe again. So good with crusty bread!

Scrub and debeard the mussels. The "beard" is the fibrous hairy thing hanging from one side of the tasty bivalve. Pull it off with a side-to-side motion.

In case you are wondering, a mussel is alive if it reacts. Its shell should be closed. If it is open, set the mussel on the kitchen counter for a bit. It may close when you are not looking. If it doesn't open, discard it.

Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid like a Dutch oven. Sauté the green onions or onion until soft but not browned.

Add the garlic cloves if you are using them if you are using the green garlic shoots, leave them out for now.

Add the white wine—like a Chenin Blanc or something crisp, but any decent white wine will work—and bring it to a boil. Add the mussels in one layer if possible.

Cover the pot and let the mussels steam for 3 to 8 minutes. After 3 minutes, check the mussels many should be open. You want them all open, but some will do this faster than others.

As soon as most of the mussels are open, turn off the heat and toss in the green garlic if that's your garlic choice. If you want a little more heat, add optional crushed red pepper flakes, as desired. Cover for a minute while you prepare bowls and plates.

Spoon out plenty of mussels and broth, which should be briny enough not to need any more salt. Throw out any mussels that did not open.

Serve with crusty bread, more white wine (a good choice is the one you used to cook with), and don't forget an extra bowl for the shells.

Recipe Summary

  • 1/4 cup olive oil
  • 1 onion, chopped fine
  • 6 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley
  • 2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried red-pepper flakes
  • 4 pounds mussels, scrubbed and debearded
  • 1/8 teaspoon fresh-ground black pepper
  • Salt, if needed
  • Garlic Toast (optional)

In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.

Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.

Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.

Steamed Mussels Italian-Style

Mussels steamed in garlic, onion and white wine is a classic preparation, full of flavor.


  • 2 lbs mussels, cleaned (see recipe notes)
  • 3 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 2 plum tomatoes, peeled, seeded, diced
  • 1/4 cup dry white wine
  • 2 tablespoons fresh breadcrumbs
  • 2 tablespoons fresh parsley, chopped


  1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until soft and translucent. Add the garlic and continue cooking until fragrant. Stir in the crushed red pepper, the wine and the diced tomatoes. Turn up the heat and bring the liquid to a quick boil. Add the mussels, all at once and cover immediately. Cook for about 3 minutes, shaking the pan every 30 seconds or so to redistribute the mussels. Uncover and check to see if the majority of the mussels have opened. If not, cover again and continue to steam for another minute or so.
  2. Once the mussels have opened, quickly transfer them to a serving bowl. Stir the breadcrumbs into the still simmering pan juices to thicken them slightly, add the parsley and pour the mixture over the mussels.


To clean the mussels, scrub the outer shell lightly with a soft brush, rinse thoroughly and drain. Trim away any tough brown fibers (known as the "beard") with a pair of kitchen shears. Keep refrigerated at all times.

  • 3 tablespoons melted butter or olive oil
  • 3 cloves garlic, minced
  • 1/4 onion, finely diced
  • 2 1/2- 3 lbs. (0.6 kg-1.3 kg) mussels, bearded and scrubbed
  • 12 oz. (350 ml) beer
  • 1 bunch Italian flat-leaf parsley leaves, coarsely chopped
  • Salt to taste
  • Lemon or lime wedges
  1. Rinse the bearded and scrubbed mussels thoroughly. Drain the water dry.
  2. Heat up a deep skillet or a pot with the melted butter/olive oil on medium heat. Saute the garlic and onion until you start smelling the aroma, but not browned. Add the mussels into the skillet/pot and stir to combine with the garlic and onion. Pour in the beer and cover the skillet and pot, for a few minutes, or until the mussels are open and cooked. Stir in the chopped parsley and add salt to taste. Serve immediately with a squeeze of lemon or lime, if you like.

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 large shallots, finely chopped
  • 4 large cloves garlic, very finely chopped
  • ¼ teaspoon crushed red pepper
  • ½ cup dry white wine
  • ½ cup water
  • 2 pounds mussels, rinsed, scrubbed and debearded (see Tip)
  • 12 ounces whole-wheat spaghettini
  • 1 large ripe tomato, seeded and finely chopped
  • ¼ cup chopped fresh parsley, plus more for garnish
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste

Put a large pan of water on to boil for cooking pasta.

Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 1 minute.

Add wine, water and mussels. Cover and cook for about 5 minutes. Check often and use tongs or a slotted spoon to transfer the mussels to a bowl as they open. (Discard any mussels that do not open.) Reserve the mussel-cooking liquid.

Meanwhile, cook pasta in the boiling water until al dente, about 5 minutes. Drain and return to the pot. Add the mussel-cooking liquid--pouring it slowly to leave any sand or grit behind. Stir in tomato, parsley and the remaining 1 tablespoon oil. Season with salt and pepper.

Divide the pasta among individual soup plates and top with the reserved mussels. Garnish with parsley and serve immediately.

Test Kitchen Tip: To clean mussels, use a stiff brush to scrub as you rinse them under running water. Discard any mussels with broken shells or any whose shells remain open after you tap them lightly. Use a blunt knife to scrape off any barnacles and pull off the &ldquobeard&rdquo as you wash them. Once you have debearded the mussels, cook them in short order because they don't live long afterward.