Best 8 Great Easterns Steamed Mussels Recipes

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Indulge in the delectable flavors of steamed mussels, a classic seafood dish enjoyed worldwide. Originating from the coastal regions of Europe and Asia, this culinary delight has become a favorite among seafood enthusiasts. Prepared using fresh mussels, this dish showcases the natural briny sweetness of the mussels, complemented by a medley of aromatic herbs, zesty citrus, and savory seasonings.

The recipes presented in this article offer diverse culinary interpretations of steamed mussels, catering to various taste preferences. Whether you prefer the classic simplicity of steamed mussels with white wine and garlic or the vibrant flavors of mussels steamed in a spicy tomato broth, there's a recipe here to satisfy your cravings. For those seeking a touch of elegance, a recipe featuring mussels steamed in a champagne and herb broth promises a luxurious dining experience.

One recipe introduces a unique twist by incorporating aromatic lemongrass and ginger, adding a refreshing Southeast Asian flair to the dish. Another recipe tantalizes the taste buds with a creamy and flavorful sauce made from coconut milk, perfect for those who appreciate rich and indulgent flavors.

These steamed mussel recipes not only provide a delicious and healthy meal but also offer a versatile canvas for culinary creativity. Experiment with different herbs, spices, and vegetables to create your own signature steamed mussel dish. Enjoyed as an appetizer or a main course, steamed mussels are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

EASY STEAMED MUSSELS



Easy Steamed Mussels image

Steamed Mussels - easiest steamed mussels recipe ever, with simple ingredients and takes 20 mins. Serve with pasta for restaurant's quality dinner.

Provided by Rasa Malaysia

Categories     American Recipes

Time 20m

Number Of Ingredients 8

1 1/2 lbs. (0.6 kg) mussels
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup white wine
1 tomato, diced
1 tablespoon lemon juice
Salt to taste
2 tablespoons chopped parley, Italian parsley preferred

Steps:

  • Scrub and clean the mussels and remove the beards on the mussels by pulling them off. Drain and set aside.
  • Heat up a skillet on medium heat. Add the olive oil. Saute the garlic a few times before adding the mussels. Stir and toss the mussels. Add the white wine and diced tomato. Cover the skillet with its lid and steam for 1 minute or until all mussels are open.
  • Add the lemon juice, salt (to taste) and parsley. Stir to combine well. Serve hot.

Nutrition Facts : Calories 172 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 252 milligrams sodium, Sugar 1 grams sugar

SIMPLE STEAMED CLAMS OR MUSSELS



Simple Steamed Clams or Mussels image

This straightforward method of cooking mussels or clams produces an excellent dinner in 30 minutes. You can build in extra flavors by varying the aromatic vegetables, the liquid and the last-minute stir-ins. All you need is some bread or simply cooked rice, grain or potatoes to sop up the broth.

Provided by Emily Weinstein

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 large shallot or small red onion, chopped
1/2 cup white wine, beer (ale is nice) or water
4 to 6 pounds clams or mussels, well washed
Fresh parsley leaves or sprigs for garnish
Lemon wedges for serving

Steps:

  • Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 5 minutes.
  • Add the liquid along with the clams or mussels, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
  • Scoop the mussels into a serving bowl. Remove as many shallots as you can with a slotted spoon and scatter them on top. Pour or ladle off the accumulated liquid, leaving any sediment in the bottom of the pan, and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 0 grams, Protein 83 grams, SaturatedFat 2 grams, Sodium 3410 milligrams, Sugar 1 gram, TransFat 0 grams

SEA ISLAND STEAMED MUSSELS



Sea Island Steamed Mussels image

Provided by Kardea Brown

Time 25m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 small yellow onion, sliced
2 cloves garlic, minced
One 14.5-ounce can diced tomatoes
1/8 teaspoon cayenne
Kosher salt
1/2 cup sparkling wine
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
2 tablespoons chopped fresh parsley
2 lemon wedges
Grilled Garlic Bread, recipe follows
4 slices day-old bread
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Kosher salt

Steps:

  • Melt 1 tablespoon of the butter in a large pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until the onions begin to soften and become translucent, about 4 minutes. Add the tomatoes, cayenne and 1/2 teaspoon salt and cook for 2 minutes. Add the wine and bring to a simmer.
  • Add the mussels, cover the pot and cook until they open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Add the remaining tablespoon of butter, swirl the pot a few times to incorporate the butter into the broth and then toss the mussels with the broth. Transfer the mussels to a serving bowl, discarding any that did not open. Pour the broth over the mussels, sprinkle with the parsley and squeeze the lemon over top. Serve with Grilled Garlic Bread.
  • Heat a cast-iron grill pan over medium-high heat. Meanwhile, stir together the butter, Italian seasoning, garlic powder and 1 teaspoon salt in a small bowl. Spread the mixture on both sides of the bread. Grill until toasted and grill marks appear, about 2 minutes per side.

GREAT EASTERN'S STEAMED MUSSELS



Great Eastern's Steamed Mussels image

I picked up a 2 lb. bag of live mussels in the supermarket and this is the recipe that was on the package. I prepared it using beer (you could use wine or beer). I would even add lemon juice and maybe some red pepper flakes next time.

Provided by Oolala

Categories     One Dish Meal

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

2 lbs fresh mussels
1/4 cup onion, chopped
2 garlic cloves, finely chopped
1/4 cup celery, sliced into small pieces
2 tablespoons olive oil
1/4 cup white wine, can use beer
1 bay leaf
lemon peel, grated, to garnish
fresh parsley, chopped, to garnish

Steps:

  • Rinse mussels in cold water and discard any broken or open mussels.
  • Saute onion, garlic, celery and bay leaf in the oil in a large saucepan over medium heat for 1 minute. (I think it needs a little more time to get the onion a bit cooked and I think some butter would also enhance the flavor.).
  • Add the mussels, wine (or beer), and cook for about 4-5 minutes (covered) until the mussels open. Shake the pot occasionally while cooking.
  • Serve in soup plates, garnished with lemon peel, parsley, broth and crusty bread for dipping.
  • Serves 4 as an appetizer or 2 as a main course.

Nutrition Facts : Calories 548.6, Fat 23.7, SaturatedFat 3.8, Cholesterol 127, Sodium 1310.2, Carbohydrate 20.9, Fiber 0.6, Sugar 1.4, Protein 54.5

SPICY STEAMED MUSSELS



Spicy Steamed Mussels image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield s: 4 servings

Number Of Ingredients 17

2 pounds mussels, washed and beards removed
4 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 (2-inch piece) ginger, minced
2 serrano chile peppers, seeded and diced
1 teaspoon curry powder
2 teaspoons ground coriander
1/2 cup white wine
1/4 cup water
3 tablespoons heavy cream
Freshly ground black pepper
1/2 bunch fresh cilantro, leaves chopped
3 scallions, sliced
1 lime, zested and juiced
1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices
2 tablespoons olive oil

Steps:

  • Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
  • Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
  • Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
  • Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
  • Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.

STEAMED MUSSELS



Steamed Mussels image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Steps:

  • Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

STEAMED MUSSELS



Steamed Mussels image

Make and share this Steamed Mussels recipe from Food.com.

Provided by SEvans

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups spaghetti sauce
1 cup white wine
fresh garlic
bay leaf
1 lb fresh mussels

Steps:

  • In a large pot combine spaghetti sauce, wine, garlic and bay leaf.
  • Bring the ingredients to a boil.
  • Add the fresh muscles and steam until they have opened- this takes approximately 3 to 5 minutes.
  • Discard any muscles that did not open.
  • Serve with a baguette or any form of bread for absorbing the sauce.

Nutrition Facts : Calories 477.7, Fat 11, SaturatedFat 1.8, Cholesterol 63.5, Sodium 1857, Carbohydrate 39.6, Fiber 1, Sugar 23.3, Protein 31.9

STEAMED MUSSELS I



Steamed Mussels I image

Simply mussels for a simply wonderful meal.

Provided by Susan

Categories     Seafood     Shellfish     Mussels

Time 55m

Yield 5

Number Of Ingredients 3

10 pounds mussels, cleaned and debearded
1 onion, chopped
1 clove garlic, minced

Steps:

  • Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 7.7 g, Cholesterol 71.2 mg, Fat 2.1 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.2 g, Sodium 393 mg, Sugar 3.7 g

Tips:

- Choose fresh mussels that are tightly closed. If a mussel is open, tap it gently on the counter. If it closes, it is still alive and good to eat. If it remains open, discard it. - Scrub the mussels thoroughly under cold water to remove any dirt or grit. - Use a variety of vegetables in your steamed mussels dish for added flavor and nutrition. Some good options include carrots, celery, onions, garlic, leeks, and fennel. - Be careful not to overcook the mussels. They should be cooked just until they are opaque and the shells have opened. Overcooked mussels will become tough and rubbery. - Serve steamed mussels immediately with your favorite dipping sauce. Some good options include melted butter, garlic butter, white wine sauce, or marinara sauce.

Conclusion:

Steamed mussels are a delicious and easy-to-make seafood dish that is perfect for a casual meal or a special occasion. By following the tips in this article, you can create a steamed mussels dish that is sure to impress your friends and family. So next time you're looking for a quick and easy seafood meal, give steamed mussels a try!

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