| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 1 serving |
Ingredients
- 1 tablespoon canola oil
- 2 shallots, finely diced
- 6 garlic cloves
- 1 cup white wine
- 1 pound mussels, cleaned and debearded
Instructions
- Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 818 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 58 g |
| Cholesterol | 127 mg |
| Sodium | 1326 mg |
Reviews
EXCELLENT! First time steaming mussels and this was so easy and simple to do. The combination of ingredients for the steaming process were the winning factor for the taste. Appreciated the tip about the closed mussels at the end of the recipe! Two thumbs up!
Best mussels I ever made! I added a finely chopped plum tomato after the garlic and cooked for 2 minutes before adding the wine. Served as an appetizer with garlic toast points. Delicious!
Bobby, these are delicious, since we had 2lbs. we doubled the recipe, soaked up the juices with a Baguette yummy!!!!!!
Go for it, it won’t be disappointed.