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
- 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.
- 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.
- Stir briefly, then serve over cooked pasta with a squeeze of lemon juice and toasted garlic bread.
- Enjoy!

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