TOOLS YOU NEED
- Abbio Stock Pot
- Measuring cups
- Cutting board
- Mixing bowl
- Microplane
- Ladle
20 minutes
Steamed Mussels
A true taste of the sea.
INGREDIENTS
- 2 pounds fresh mussels
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 lemon + zest
- ½ cup white wine, chardonnay or dry white wine
- Salt and pepper
- Parsley
PREP
- Clean your mussels by running them under cold water and scrubbing them with a clean brush or sponge. You should also remove the beards, or string that runs along the edge of shell.
- Mince garlic and set aside.
- Zest half of the lemon and squeeze the juice into a small bowl. Quarter the other half and serve with cooked mussels.
- Roughly chop 1 cup of parsley.
RECIPE DIRECTIONS
-
In a Abbio Stockpot heat butter over medium-high heat.
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Add garlic and cook until and garlic is soft 3 minutes.
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Add 3/4 cup of wine wine, lemon zest and 1 tablespoon lemon juice and stir to combine.
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Add the mussels to the pot, cover and steam.
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Open the lid and stir mussels every minute or so.
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Cover and cook until mussels open up and cooked, about 3-4 minutes.
- Once most of the shells are open, taste your sauce and add lemon juice, salt, and pepper to taste.
- Top with chopped parsley, and serve in large bowl with the lemon wedges and a crusty loaf of bread.
