Steamed Mussels

Russ Myers


A delicious recipe for shellfish.

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4 servings


20 Min


10 Min


Stove Top


2 lbs. fresh mussels
1 1/4 C. dry white wine
1 lg. clove garlic, finely chopped
3 Tbs. fresh basil leaves, chopped
1 Tbs. fresh dill, chopped
1 Tbs. fresh thyme leaves, chopped
fresh thyme sprigs

Directions Step-By-Step

With stiff brush, scrub mussel shells and tear off beards. Rinse mussels thoroughly under cold running water. In deep 10-inch skillet or 5-quart kettle, combine mussels, wine, garlic, 2 tablespoons basil, dill, and thyme leaves. Cover skillet and cook mussels over medium heat for 5 to 8 minutes or until the shells open. Discard any unopened mussels. With tongs, divide mussels among 4 soup plates; pour broth over mussels. Sprinkle with remaining chopped basil and garnish with thyme sprigs. Serve.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Heirloom