Peppered Herb Mussels
Dive into the briny allure of the sea with these Peppered Herb Mussels, a quick and sophisticated dish that’s perfect for seafood lovers. Tender, fresh mussels are steamed to perfection in a rich broth of dry white wine, garlic, and savory chicken or seafood stock, then infused with the vibrant flavors of parsley, thyme, and basil. A bold kick of freshly cracked black pepper and optional red pepper flakes adds just the right amount of spice, while a splash of lemon juice brightens each bite. Ready in just 30 minutes, this elegant yet easy recipe is ideal for weeknight indulgence or entertaining guests. Serve these mussels with warm, crusty bread to savor every drop of the fragrant herb-infused sauce. Whether you're hosting or treating yourself, this dish guarantees an irresistible taste of coastal sophistication.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh basil, chopped
- 1 tablespoon lemon juice
- 1 teaspoon black pepper, freshly cracked
- 0.5 teaspoon red pepper flakes (optional)
- salt (to taste)
- 1 loaf crusty bread (for serving)
Instructions
Rinse the mussels thoroughly under cold water. Discard any open mussels that do not close when tapped. Remove the beards (fibrous tuft) from the mussels and set aside.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the chopped onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Pour in the white wine and chicken or seafood stock. Bring the mixture to a simmer and let it cook for 3-4 minutes to reduce slightly.
Add the black pepper, fresh thyme leaves, and red pepper flakes (if using). Stir to combine, then taste and adjust seasoning with salt if necessary.
Increase the heat to medium-high and add the cleaned mussels to the pot. Cover the pot with a tight-fitting lid and cook for 5-7 minutes, shaking the pot occasionally to ensure even cooking.
Once the mussels have opened, remove the pot from heat. (Discard any mussels that have not opened.)
Stir in the chopped parsley, basil, and lemon juice, mixing well to coat the mussels in the herb and pepper sauce.
Serve immediately in bowls, garnished with additional herbs if desired, alongside warm crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 149 mg | 11% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
