White Wine Steamed Mussels

White Wine Steamed Mussels Recipe by Ash's In The Kitchen

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.

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

½ cup White Cooking Wine


2 pounds fresh Mussels

4 cups Seafood Broth

4 cloves Garlic; minced

½ Tablespoon Red Pepper Flakes

¼ cup fresh Parsley; chopped

¼ cup fresh Basil; chopped

2 Tablespoons Green Onion; diced

½ 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!

Seafood Broth Crab Shrimp Recipe by Ash's In The Kitchen

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Published by ashsinthekitchen

Home cook, gardener and lover of life!

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