Steamed Mussels With Garlic

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"A combination of 3 recipes that gave me the inspiration to come up with this one. Times are estimated and most of the prep time is in cleaning and debearding the mussels and serving size depends on if it is a first course or a main."

Original recipe yields 2-4 servings


  • Serving Size: 1 (580.3 g)
  • Calories 572.9
  • Total Fat - 24.8 g
  • Saturated Fat - 4 g
  • Cholesterol - 140 mg
  • Sodium - 1437.6 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.1 g
  • Protein - 60 g
  • Calcium - 145.7 mg
  • Iron - 20.3 mg
  • Vitamin C - 43 mg
  • Thiamin - 0.8 mg

Step 1

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

Step 2

Allow liquid to come to the boil and then toss mussels in ad cover with lid and leave to steam for 3–4 minutes and then remove lid, shake pan well and remove cooked mussels as they open I would put them into a warmed casserole dish to keep them warm.

Step 3

Keep warm until most are opened and remove pan from heat and add chopped parsley and a large knob of butter and whisk through; 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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