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.

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
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Mussels:
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

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!