Steamed Mussels
Steamed Mussels – easiest steamed mussels recipe ever, with simple ingredients and takes 20 mins. Serve with pasta for restaurant’s quality dinner.
Last month, I went on a short trip to Paris to celebrate my birthday. Every time I am in Paris, I would never pass up an opportunity to have my favorite mussels pot, where loads of mussels are steamed with white wine, garlic, parsley, and serve with French fries. Now that I am back, I couldn’t stop thinking about those briny and juicy mussels.
So, I went to Costco, bought a 5-lb pack of mussels and developed this easy steamed mussels recipe. To make it into a complete meal, I just cooked some spaghetti, then ladled the mussels and sauce over it. The end result was restaurant quality dinner that even little G approved.
Some people don’t like mussels, probably because of bad experiences with stale mussels. Yes, they are really nasty when they are dead. So it’s important that you check each mussel to make sure that both shells are tightly closed together, with no open gaps. If so, toss away the mussels as they would ruin the entire pot. Other than that, mussels are one of my favorite shellfish. They are really good!
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Based on 4 Review(s)
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Ida widyani
Thank you for sharing the recipe. What a wonderful meal. Simple, but yet tasteful. May I know the substitute for wine. Thanks in advance.
Rasa Malaysia
Just use water.
Terri Leconte
Love the recipes, delicious food quick and easy. Just love Rasa Malaysia site
Please keep them coming.
Terri xx
Rasa Malaysia
Thanks Terri.
Foodjunkie
Sounds easy and delicious and mussels are often very inexpensive. Make sure to look for Prince Edward Island mussels for the best result (shameless but valuable regional plug).
Rasa Malaysia
I agree, all the fancy restaurants use Prince Edward Island mussels. Yes mussels are inexpensive compared to clams as they are lighter so you get more for the same money! :)
Asian food and culture
I think Steamed Mussels is a very good and tasty food.
Janet
Lovely basic recipe–I reduced the broth after removing the mussels and we used rustic bread instead of pasta to soak up the broth. That and a big green salad was dinner last night