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Steamed Mussels With Garlic And Butter Sauce

Thrifty.Chef's picture
  Mussels 4 Pound (3.5 Quarts)
  Butter 1⁄2 Cup (8 tbs) (At Room Temperature)
  Green onions 2 , trimmed and chopped
  Garlic 6 Clove (30 gm), peeled and minced
  Dry white wine/Dry vermouth 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Chopped parsley 1⁄2 Cup (8 tbs)

1. Scrub the mussels thoroughly with a stiff brush under cold running water, discarding any with open or broken shells. With scissors or a small, sharp knife, cut off and discard the "beard" that extends from the side of the mussel.
2. Melt 2 tablespoons of the butter in a 6-quart, nonaluminum pot over low heat. Add the green onions and 2 teaspoons of the garlic, and cook uncovered, for 2 minutes. Add the mussels, wine, salt, and pepper. Cover, bring to a boil, and cook, shaking the pot occasionally, for 3 minutes, or until the mussels open (throw away any that do not open). Using a slotted spoon, place the mussels in individual serving bowls.
3. Mix together the remaining butter and garlic and the parsley. Stir the mixture into the broth in the pot, and pour over the mussels.

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