HERB AND LEMON BUTTER MUSSELS

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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.

Jacob Mills
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This dish is a bit pricey, but it's worth it for a special occasion.


Diana Caudill
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I've never had mussels before, but this recipe made me a fan.


Moeez Rajoot
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The sauce is so good, I could drink it!


Zikora Maduka
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This is my go-to recipe for mussels. It's always a crowd-pleaser.


Jeina Neam
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I'm not a very experienced cook, but this recipe was easy to follow and the results were amazing.


Tumuku Andrew
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I've made this recipe several times and it's always a hit with my friends and family.


Gamer Abir
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This dish is perfect for a special occasion. It's elegant and delicious.


CheyAnne Landeros
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I was a bit hesitant to try this recipe because I'm not a big fan of mussels, but I was pleasantly surprised! The mussels were tender and flavorful and the sauce was amazing.


Nomcebo Zee Mlangeni
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This is a great recipe for a quick and easy weeknight meal. The mussels cook in just a few minutes and the sauce comes together quickly.


Fahid Ali
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I love the combination of herbs and lemon in this dish. It's so refreshing and flavorful.


RS RiFAT (RiFAT)
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The mussels came out perfectly cooked and the sauce was amazing. I served this with some crusty bread to soak up all the delicious sauce.


Sunnari Airi
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These mussels were absolutely delicious! The herb and lemon butter sauce was so flavorful and really complemented the mussels. I will definitely be making this dish again.