Steamed Mussels With Garlic

4
Servings
20m
Prep Time
8-10m
Cook Time
28m
Ready In


"Saw this been cooked on the SBS food channel and it looks delicious and hoping to make a half recipe for myself tonight. Most of the prep time is in the scrubbing and debearding of the mussels. The only problem I had with this recipe is that I found the broth at the end to be very salty even though no salt had been added, only pepper but even adding more pepper did not help this so maybe my mussels were very salty but this dish overall was still very enjoyable and the mussel meat was definately tender and had the flavour of the garlic and parsley."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (289.6 g)
  • Calories 284.8
  • Total Fat - 12.4 g
  • Saturated Fat - 2 g
  • Cholesterol - 70 mg
  • Sodium - 718 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 30 g
  • Calcium - 72.3 mg
  • Iron - 10.1 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.4 mg

Step 1

Heat wok or large frying pan over high heat until hot and add a swirl of oil and cook garlic until fragrant and then add white wine and saffron.

Step 2

Allow liquid to come to the boil and then toss mussels in, cover with a lid and leave to steam for 3 to 4 minutes, remove lid and shake pan well and remove cooked mussels as they open.

Step 3

Keep warm until most are opened, remove pan from heat and add chopped parsley and a large knob of butter and whisk through and then check seasoning and add salt and pepper if needed.

Step 4

Serve mussels in deep bowls with cooking juices poured over the top and accompany with crusty bread.

Tips & Variations


No special items needed.

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