Steamed Mussels

Steamed mussels in a garlic, white wine, and butter sauce. Quick, easy, and full of flavor, served with crusty bread and lemon wedges for mopping up the sauce.

Instructions

1. 1

   Melt butter in a large heavy pot over medium heat.

2. 2

   Add garlic and onion, cook for about 3 minutes until softened and fragrant.

3. 3

   Turn heat to high, add wine and bring to boil. Simmer 2 minutes to reduce harsh alcohol smell.

4. 4

   Stir in tomatoes and add mussels, tossing gently to coat.

5. 5

   Cover, reduce heat to medium-high, and cook 6–8 minutes, shaking pot once or twice, until mussels open.

6. 6

   Toss with parsley, season with salt and pepper carefully, drizzle with olive oil, and serve immediately with lemon wedges and crusty bread.

Recipe Notes

• Mussels – Fresh mussels should smell like the ocean. Discard only if the smell is off. Modern packs are often cleaned and debearded; scrub shells and remove beard manually if needed.

• Tomatoes – Halve, scoop out watery center, then dice.

• Unopened mussels after cooking – Fine to eat if you can pry them open; old wives tale suggests discarding, but it is safe.