Best 8 Garlicky Mussels In A Rich Lemon Fresh Herb Butter Sauce Recipes

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Dive into a culinary symphony of flavors with our guide to crafting the ultimate garlicky mussels in a rich lemon fresh herb butter sauce. This delectable seafood dish is a delightful fusion of tender mussels bathed in a luscious sauce that tantalizes your taste buds. With just a few simple steps and a symphony of aromatic ingredients, you can create a masterpiece that will transport you to the coastal havens where mussels thrive. Savor the harmonious blend of garlic's robust flavor, the vibrant zest of lemon, and the refreshing touch of fresh herbs, all dancing together in a creamy butter sauce. Get ready to embark on a culinary journey that will leave you craving more with every bite.

Here are our top 8 tried and tested recipes!

LEMON AND GARLIC STEAMED MUSSELS



Lemon and Garlic Steamed Mussels image

Provided by Food Network

Time 16m

Yield 2 servings

Number Of Ingredients 4

2 dozen fresh, small to medium-sized mussels
3 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced

Steps:

  • 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
  • 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
  • 3. SERVE immediately with crusty bread for dunking.

MUSSELS IN LEMON GARLIC-BUTTER SAUCE



Mussels In lemon Garlic-Butter Sauce image

Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining

Provided by Linda Nortje

Categories     Appetizers / Snacks

Time 30m

Number Of Ingredients 10

2 tablespoons Unsalted Butter
1 Onion, small, finely chopped
2 teaspoon Fresh Garlic, crushed
1/2 teaspoon Chili Flakes
1 cup Dry White Wine
1 cup Fresh Cream, (whipping cream)
450 grams Half Shell Mussels, ( 1 pound )
Salt and Black Pepper, to taste
1 Lemon, juice and zest
1/2 cup Parsley, chopped

Steps:

  • Melt the Butter in a large skillet (with a lid) - saute the Onion, Garlic and Chili Flakes until soft
  • Add the White Wine and simmer until reduced by two thirds - add the Cream and simmer 2 - 3 minutes
  • Add the Mussels and cover the skillet - over low heat, steam the Mussels until cooked - about 8 - 10 minutes
  • Remove from heat - season to taste with Salt and Black Pepper - stir through the Lemon Juice, finely grated Zest and Parsley

Nutrition Facts : Calories 372 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 18 grams saturated fat, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

HERB AND LEMON BUTTER MUSSELS



Herb and Lemon Butter Mussels image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1 tablespoon vegetable oil
Salt
1 1/2 tablespoons chopped sweet onions, such as Vidalia
2 teaspoons chopped garlic
2 tablespoons diced fresh tomatoes
1 tablespoon finely sliced scallions
3 large leaves fresh basil, sliced chiffonade-style
2 cups Prince Edward Island (P.E.I.) mussels
Juice of 1 lemon
2 ounces fruity Chardonnay wine, plus more if needed
1 tablespoon chopped fresh parsley
2 tablespoons butter
Toasted bread, for serving

Steps:

  • Heat the olive oil and vegetable oil in a large saute pan on medium heat. When the pan is hot, add a pinch of salt along with the onions and garlic. Sweat until they are a tad past translucent and are just starting to acquire color. Before the garlic starts to brown, add the tomatoes, scallions and basil. Saute so that the flavors blend together, 1 to 1 1/2 minutes more.
  • Add the mussels to the pan. Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels. Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam.
  • Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels). If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels. In that case, quickly cover the pan for another minute and a half. If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open.
  • Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth. Reduce the heat to low and stir in the butter until melted.
  • Plate the mussels in a bowl and pour the sauce on top. Serve with your favorite toasted bread.

CREAMY GARLICKY MUSSELS



Creamy Garlicky Mussels image

Provided by Tyler Florence

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 9

4 pounds mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
4 sprigs fresh thyme
1/2 lemon, thinly sliced
3/4 cup dry white wine
1/2 cup low-sodium chicken broth
Serving suggestion: crusty French bread

Steps:

  • Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
  • Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
  • Serve with plenty of crusty French bread to dip in the sauce.

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

Steps:

  • Rinse and scrub mussels under cold water.
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  • Simmer 5 minutes.
  • Add mussels, cover, and increase heat to high.
  • Cook until all mussels are open, about 5 minutes.
  • Stir in herbs and butter.
  • Remove from heat.
  • Divide mussels and broth among four bowls.
  • Serve immediately.

MUSSELS IN GARLIC BUTTER



Mussels in Garlic Butter image

This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these.

Provided by Tisme

Categories     Mussels

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

125 g butter, cubed
2 garlic cloves, crushed
1/4 cup parsley, finely chopped
2 dozen mussels, washed & beards removed
1/4 cup shallot, chopped
2 sprigs thyme
1 bay leaf
1/4 teaspoon salt (optional)
1 cup dry white wine

Steps:

  • Cream the butter with the garlic and parsley in a bowl and set aside.
  • Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
  • Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
  • Dot generously with the garlic butter and grill until the butter has melted.
  • Serve the mussles on their own or in the wine broth.

MUSSELS IN GARLIC BUTTER SAUCE



Mussels in garlic butter sauce image

A great recipe for a light mid week meal. Very tasty, healthy and quick to make.

Provided by afronia1

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
  • Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
  • Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
  • Place the mussels into individual dishes, discarding any mussels that won't open.
  • Mix together the remaining butter, garlic and chopped parsley.
  • Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.

LEMON AND HERB BUTTER SAUCE



Lemon and Herb Butter Sauce image

Make and share this Lemon and Herb Butter Sauce recipe from Food.com.

Provided by English_Rose

Categories     Sauces

Time 7m

Yield 2 serving(s)

Number Of Ingredients 4

4 ounces unsalted butter
2 sage leaves, finely chopped
1 lemon, grated zest and juice
1 pinch salt

Steps:

  • Melt the butter in a small saucepan and once it is bubbling, add the sage and lemon zest.
  • Gently cook for 1 minute and then add the lemon juice and a pinch of salt. Cook for a further minute and then pour over cooked pasta, chicken or fish.

Nutrition Facts : Calories 417.4, Fat 46.1, SaturatedFat 29.1, Cholesterol 121.9, Sodium 85.4, Carbohydrate 5.8, Fiber 2.5, Protein 1.1

Tips:

  • Use fresh mussels. Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
  • Clean the mussels thoroughly. Before cooking, remove the beards from the mussels and scrub the shells with a brush to remove any dirt or debris.
  • Use a large pot or Dutch oven. Mussels will release a lot of liquid as they cook, so it's important to use a large pot or Dutch oven that can accommodate them.
  • Don't overcrowd the pot. If you overcrowd the pot, the mussels will not cook evenly and may not open properly.
  • Cook the mussels over medium heat. Cooking the mussels over too high heat will cause them to toughen.
  • Cover the pot while cooking. Covering the pot will help the mussels to steam and cook more evenly.
  • Cook the mussels until they are just open. Overcooking the mussels will make them tough and rubbery. The mussels are done cooking when they are just starting to open, about 5-7 minutes.
  • Serve the mussels immediately. Mussels are best served immediately after cooking. You can serve them with a variety of dipping sauces, such as melted butter, lemon juice, or aioli.

Conclusion:

Garlicky mussels in a rich lemon-fresh herb butter sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. The combination of garlic, lemon, and fresh herbs creates a flavorful sauce that perfectly complements the tender mussels. This dish is sure to impress your friends and family, and it's a great way to enjoy the bounty of the sea.

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