White Wine Steamed Mussels

The mussels were a major hit! ❤️ I’m definitely going to make it again. The seafood broth has so many delicious uses and this is one of my favorites.

White Wine Steamed Mussels

• Seafood Broth
  • 4 cups Water
  • 3 cloves Garlic; crushed
  • 1 cup Onion; quartered
  • 2 pounds Seafood “leftovers” (shrimp & crab shells, fish heads, skins & bones)
  • 2 Bay Leaves
  • 2 sprigs fresh Thyme
  • 1 Tablespoon Whole Peppercorns
  • 2 Tablespoons Salt
  • 1/2 cup White Cooking Wine
• Mussels
  • 2 pounds fresh Mussels
  • 4 cups Seafood Broth
  • 4 cloves Garlic; minced
  • 1/2 Tablespoon Red Pepper Flakes
  • 1/4 cup fresh Parsley; chopped
  • 1/4 cup fresh Basil; chopped
  • 2 Tablespoons Green Onion; diced
  • 1/2 cup White Cooking Wine
  • Salt to taste

1. Combine all of the seafood broth ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, then cover and simmer for 6 hours.
2. Pour the broth through a strainer into a sauté pan over medium heat. Add the remaining ingredients, cover and steam for 4 minutes. Check the mussels and push the unopened ones to the bottom. Cover and cook an addition 3 minutes. Check again and discard any mussels that didn’t open.
3. Stir briefly, then serve over cooked pasta with a squeeze of lemon juice and toasted garlic bread.
4. Enjoy!

Looking for a side dish? Try one of these recipes!

Looking for a recipe?

Search