Prep 15 mins
Cook 5 mins
New Zealand is a large producer of mussels from the South Pacific, so the New Zealanders sure know how to cook them. Make them their way for guaranteed sweet, plump mussels every time. Please note that whenever we cook mussels, they need to be cleaned first. To clean mussels for cooking, wash them under running water and scrub away any grit or barnacles with a stiff food scrub brush. Remove the black "beard" from each mussel by cutting or pulling it off.
- 1 (14 1/2 ounce) can chicken broth
- 1⁄4 cup dry white wine
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2-2 lbs cleaned fresh mussels
- In a large soup kettle, over high heat, combine the chicken broth, wine, salt, and pepper; bring to a boil. Add the mussels, cover, and cook for about 3 to 4 minutes or just until the mussels open. Do not over cook the mussels. Discard any mussels that do not open by themselves.
I really enjoy steamed mussels, so I loved these. The only thing I'd add is a bit of garlic to the steaming water. Quick and easy to make. Thanks for sharing!