Description
A flavorful and elegant dish featuring fresh mussels steamed in a savory white wine, garlic, and chili broth, finished with lemon juice and fresh parsley, perfect for a light yet impressive seafood meal.
Ingredients
Units
Scale
Mussels
- 1 1/2 kg mussels in shells, cleaned
Sauce
- 1/2 cup butter
- 6 garlic cloves, thinly sliced
- 1 red chilli, finely chopped
- 1 1/2 cups white wine
- juice of 1 lemon
- 2 tbsp parsley, finely chopped
- salt and pepper to taste
Instructions
- Prepare the base: Melt the butter in a deep pan with a lid over medium heat to create a rich cooking base for the mussels.
- Add aromatics: Stir in the garlic and red chilli, cooking for 30 seconds until fragrant to release their flavors into the butter.
- Simmer liquids: Pour in the white wine and lemon juice, bringing the mixture to a gentle simmer to blend the flavors.
- Cook mussels: Add the cleaned mussels to the pan, cover with the lid, and cook for 5 minutes or until all the mussels have opened, discarding any that remain closed.
- Season and garnish: Sprinkle the chopped parsley, then season with salt and pepper according to taste, enhancing the overall freshness and seasoning.
- Serve: Transfer the mussels and broth to serving bowls and provide crusty bread on the side for dipping into the flavorful sauce.
Notes
- Ensure mussels are thoroughly cleaned and debearded before cooking to avoid grit in the dish.
- Discard any mussels that do not open after cooking to avoid consuming spoiled shellfish.
- You can adjust the amount of chilli depending on your preferred spice level.
- Serve immediately for the best taste and texture, paired with crusty bread or a light salad.
- White wine can be substituted with dry vermouth or a light beer in case of unavailability.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 150 mg
