Steamed Mussels


(2 votes) 5 2

A delicious recipe for shellfish.

Shared by
Necedah, WI

Serving Size / Yield

4 servings


  • 2 lbs. fresh mussels
  • 1 1/4 C. dry white wine
  • 1 lg. clove garlic, finely chopped
  • 3 Tbs. fresh basil leaves, chopped
  • 1 Tbs. fresh dill, chopped
  • 1 Tbs. fresh thyme leaves, chopped
  • fresh thyme sprigs

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With stiff brush, scrub mussel shells and tear off beards. Rinse mussels thoroughly under cold running water. In deep 10-inch skillet or 5-quart kettle, combine mussels, wine, garlic, 2 tablespoons basil, dill, and thyme leaves. Cover skillet and cook mussels over medium heat for 5 to 8 minutes or until the shells open. Discard any unopened mussels. With tongs, divide mussels among 4 soup plates; pour broth over mussels. Sprinkle with remaining chopped basil and garnish with thyme sprigs. Serve.

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