White Wine Steamed Mussels
Prep Time15 minutes mins
Cook Time20 minutes mins
Servings: 4
Calories: 393kcal
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 garlic cloves, thinly sliced
- 3 sprigs thyme
- ⅔ cup white wine
- 1 lemon, juiced
- 1 ½ cups fish stock or 1 cup clam juice and ½ cup water
- 2 pounds black mussels, scrubbed clean and beards removed
- 1 cup grape tomatoes, halved
- 2 tablespoons minced Italian parsley
- 2 teaspoons minced tarragon
- zest of 1 lemon
- salt and pepper to taste
- 1 crusty baguette
Place a large skillet over medium-high heat and melt butter. Sauté shallot, garlic and thyme for 4 to 5 minutes or until translucent and fragrant.
Reduce mixture with wine and lemon juice and continue to cook until most of the liquid has evaporated.
Add stock (or clam juice and water combination) and bring mixture to a boil. Add mussels and cover for 4 to 5 minutes. Uncover, add tomatoes, parsley and tarragon and re-cover for an additional 3 to 4 minutes or until mussels just open. Lightly season mixture with salt and pepper and finish with fresh lemon zest. Serve immediately with a warmed, crusty baguette.
Calories: 393kcal | Carbohydrates: 43g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 1013mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 35mg | Calcium: 141mg | Iron: 8mg