Washington Steamed Mussels
Dive into the coastal flavors of the Pacific Northwest with these Washington Steamed Mussels, a dish that’s as elegant as it is simple to prepare. Fresh, briny mussels are steamed to perfection in an aromatic broth of dry white wine, garlic, and shallots, with a luxurious finish of optional heavy cream for added richness. Bright notes of fresh parsley and thyme elevate the dish, while lemon wedges and crusty bread make the perfect accompaniments to soak up every drop of the savory broth. Ready in just 25 minutes, this recipe is ideal for an impressive appetizer or a light, satisfying main course sure to delight any seafood lover. Perfect for those seeking a quick yet gourmet taste of Washington’s seaside bounty!
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 0.5 cup chicken or seafood stock
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
- 1 loaf crusty bread (for serving)
Instructions
Start by cleaning the mussels thoroughly. Rinse them under cold water, scrubbing away any debris, and remove the beards (the stringy filaments) by pulling them towards the hinge. Discard any mussels that are cracked, broken, or do not close when tapped.
Heat the olive oil and butter in a large, deep pot over medium heat until the butter has melted.
Add the shallots and garlic to the pot, sautéing them for 2-3 minutes until softened and fragrant.
Pour in the white wine and stock, stirring to combine. Bring the mixture to a simmer.
Add the cleaned mussels to the pot, then cover with a tight-fitting lid. Allow the mussels to steam over medium heat for 5-7 minutes, shaking the pot occasionally to ensure even cooking.
Check the mussels after 5 minutes; they are done once they open. Discard any mussels that remain closed.
Stir in the heavy cream (if using), fresh parsley, thyme leaves, salt, and black pepper. Taste the broth and adjust seasoning if necessary.
Serve the steamed mussels immediately in their broth, accompanied by lemon wedges and crusty bread to soak up the flavorful liquid.
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 6229 mg | 271% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 18.7 g | ||
| Protein | 255.9 g | 512% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 908 mg | 70% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 4469 mg | 95% | |
*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.
