Steamed Mussels with White Wine and Garlic
Steamed mussels with white wine and garlic is an easy one-pot meal ready in 20 minutes! Aromatic vegetables are steamed with fresh mussels for a light meal.
Servings: 4 persons
Calories: 196 kcal
- 1 ½ pounds fresh mussels cleaned with beard removed
- 2 tablespoons unsalted butter
- ½ cup shallots minced
- 4 garlic cloves minced
- ¾ cup roma tomatoes ¼-inch dice
- zest of one lemon
- 2 tablespoons lemon juice divided
- ½ cup white wine chardonnay or dry white wine
- 4 wedges lemon
- kosher salt to taste
- black pepper to taste
- 2 tablespoon chopped parsley
Wash mussels under cool running water. Scrub the outside and debeard the mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard.
In a large shallow stockpot heat butter over medium-high heat.
When butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.
Add tomatoes, stir and cook, about 2 minutes.
Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine.
Quickly add the cleaned mussels to the pot, cover and steam for 3 minutes. Carefully open the lid and stir mussels.
Cover and steam until mussels are opened up and cooked, 2 to 3 minutes.
Taste sauce and season with remaining lemon juice, salt, and pepper as desired. Top mussels with parsley and serve with lemon wedges.