Steamed Mussels in a Buttery Broth

I was in a faux-French mood the other day and wanted something buttery and seafood-y, so mussels were the answer.

I don’t know why I don’t use more mussels in my dishes, since they’re relatively cheap and SUPER delicious.

I chose a very simple route for making mussels. All I needed were butter, chicken broth, garlic, parsley, red pepper flakes, a lemon, and a good crusty loaf of bread. If I had to go out and buy EVERYTHING, it would have set me back less than $14 for a very filling and delicious meal.

I have to admit, I MAY have gone overboard with the two sticks of butter, but hey, it did taste wonderful. You could always of course, cut back on the butter. And of course, you could use white wine instead of chicken stock.

Ingredients for 2:

  • 2 pounds of mussels, scrubbed and de-bearded
  • 2 sticks of butter
  • 1 cup of chicken broth
  • ¼ cup of parsley
  • ½ teaspoon of red pepper flakes
  • 4 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon olive oil
  • Crusty bread for soaking up all the delicious flavor

Add the oil to a large pot, with a lid, on medium-high heat, and then add the garlic and red pepper flakes. Cook for a few minutes and then add the parsley and lemon zest. Then add the butter, lemon juice, and stock. When the butter is melted and all starts to boil, add the mussels and cover.

Cook for 3 minutes, and then shake the pot around. Then cook for another 3 minutes and then uncover. Discard ANY mussels that haven’t opened yet.

Serve with a lemon wedge and a slice of crusty bread.

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Published in: on August 5, 2010 at 7:03 am  Leave a Comment  
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