Steamed Mussels

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove "beard" from each mussel. Tap any open mussels gently a few times: if they don't close, discard them. Discard any with broken shells.
  • Heat oil in a 6 to 8-quart stockpot. Saute the onion, garlic, and thyme for at least 5 minutes. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open.
  • Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. Serve with rice and grilled garlic bread to sop up the broth.
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