Seafood is such a passion of mine. I absolutely love it and could eat it every day of the week. Mussels are definitely in the top 5 on my list. I normally make them with a red sauce which you can find over here but I was craving something light and lemony and came up with this recipe. To see how I made these Steamed Mussels in a Garlic and Lemon Broth, keep reading!
Steamed Mussels in a Garlic and Lemon Broth
2 lbs fresh mussels, cleaned and debearded
2 tbsps. butter (divided)
6-8 large cloves fresh garlic, chopped
1 tbsp. extra virgin olive oil
2 cups white wine
juice and zest of 1 lemon
3/4 cup chopped fresh parsley
salt, to taste
1/4 tsp. red pepper flakes, or to taste
In a large non stick Dutch oven over medium low heat melt one tablespoon of butter and the tablespoon of the olive oil. Add the garlic and cook for about 30-45 seconds, stirring constantly. Add in the lemon zest, salt and red pepper flakes and stir. Cook for another 30 seconds.
Add the wine and bring to a boil. Boil for about 2-3 minutes until the alcohol burns off, then add in the lemon juice and stir. Lower the heat and add the mussels to the pot and stir. Cover the pot and steam the mussels until they open up, about 3 minutes. Add the remaining tablespoon of butter and mix well. This will give the sauce a bit of richness.
Add the parsley to the mussels and stir. Continue to cook about another 2 minutes. Serve. *Note: Any mussels that do not open, throw them away, you cannot eat them.
For another wonderful seafood recipe, try out this delicious Zuppe di Pesce from The McCallum’s Shamrock Patch