Best 7 Steamed Garlic And Herb Mussels Recipes

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Indulge in the delectable flavors of plump, succulent mussels steamed to perfection in a symphony of aromatic garlic and fresh herbs. This classic seafood dish, originating from the coastal regions of Europe, has captivated taste buds for centuries. With its briny, slightly sweet mussels enveloped in a luscious broth infused with garlic, white wine, and a medley of fragrant herbs, this dish promises a culinary journey like no other. Discover the secrets behind creating this mouthwatering masterpiece with two exceptional recipes: one featuring a traditional white wine base and the other introducing a tantalizing twist of coconut milk. Prepare to embark on a culinary adventure that will transport you to the shores of the Mediterranean, leaving you craving more with every bite.

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

STEAMED GARLIC AND HERB MUSSELS



Steamed Garlic and Herb Mussels image

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

Provided by Latchy

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 kg medium black mussels
2 tablespoons olive oil
10 garlic cloves, crushed
4 red Thai chile, seeded, chopped finely
1 tablespoon finely grated fresh lemon rind
1 cup lemon juice
1 1/2 cups dry white wine
1/2 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh basil leaf

Steps:

  • Scrub mussels remove beards.
  • Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
  • Add mussels, juice and wine, bring to boil.
  • Cook covered about 5 minutes until mussels open.
  • (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
  • Return mussels to pan and simmer until heated through.
  • Have some crusty bread to wipe up the liquid.

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

STEAMED MUSSELS WITH WHITE WINE AND GARLIC



Steamed Mussels with White Wine and Garlic image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 dozen mussels
1/2 cup white wine
4 cloves garlic, minced
1 small onion, thinly sliced
Parsley

Steps:

  • Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.

MUSSELS WITH GARLIC BUTTER



Mussels with Garlic Butter image

For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Categories     Dairy     Garlic     Shellfish     Appetizer     Sauté     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Mussel     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 7

3 pounds fresh mussels, scrubbed debearded
10 tablespoons (1 1/4 sticks) butter
3/4 cup finely chopped shallots
6 large garlic cloves, minced
4 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Steps:

  • Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
  • Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

MUSSELS WITH GARLIC AND FINES HERBES



Mussels with Garlic and Fines Herbes image

Provided by Amanda Hesser

Categories     Garlic     Herb     Shellfish     Steam     Mussel     White Wine     Spring     Tarragon     Chive     Parsley

Yield Serves 4

Number Of Ingredients 11

Special Equipment: Coffee filter or cheesecloth
3 pounds mussels
1 1/2 cups white wine
4 shallot lobes, sliced thin
1 bay leaf
2 tablespoons olive oil
2 cloves garlic, sliced thin
1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs)
1/2 tablespoon chopped chervil leaves (about 4 sprigs)
2 teaspoons chopped tarragon leaves (about 2 branches)
1 teaspoon thinly sliced chive blades (about 3 blades)

Steps:

  • Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
  • In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
  • Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.

SPICY STEAMED MUSSELS WITH GARLIC BREAD



Spicy Steamed Mussels with Garlic Bread image

Provided by Mario Batali

Yield Serves 4

Number Of Ingredients 12

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
4 slices peasant bread, each about 1 1/2 inches thick (or 1 baguette, sliced in half, lengthwise)
1 whole garlic clove plus 15 cloves garlic, thinly sliced
4 scallions, thinly sliced on a diagonal
2 teaspoons salt
2 pounds Prince Edward Island mussels (or other black mussels)
2 cups tomato puree
1 cup dry white wine
2 teaspoons red pepper flakes
1 handful fresh chive stems (about 40), halved
1 cup loosely packed fresh basil, thinly sliced
1/2 cup fresh oregano

Steps:

  • Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.

MUSSELS WITH PARSLEY AND GARLIC



Mussels with Parsley and Garlic image

Categories     Garlic     Shellfish     Appetizer     Bake     Steam     Quick & Easy     Wheat/Gluten-Free     Mussel     Spring     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a first course or 2 as a main course

Number Of Ingredients 6

2 lb mussels (preferably cultivated), cleaned and beards removed
3 garlic cloves, coarsely chopped
1 cup fresh flat-leaf parsley
1/2 stick unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 450°F.
  • Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)

Tips:

  • Prep the Mussels Properly: Before cooking, inspect the mussels carefully, discarding any with broken or cracked shells. Scrub the mussels thoroughly under cold water to remove any dirt or debris.
  • Choose Fresh Herbs: Using fresh herbs like parsley, thyme, and rosemary adds a burst of flavor to the mussels. Finely chop the herbs just before adding them to the pot to preserve their aroma.
  • Don't Overcook the Mussels: Mussels cook quickly, so it's important not to overcook them. Overcooked mussels become tough and rubbery. Steam the mussels for just a few minutes, until the shells open.
  • Deglaze the Pot: After removing the mussels from the pot, deglaze the pot with white wine to extract all the delicious flavors left behind. This deglazing liquid can be added to the mussel broth, creating a flavorful sauce.
  • Serve with Sides: Steamed mussels are a versatile dish that can be served with a variety of sides. Crusty bread is a classic choice for dipping into the mussel broth, while roasted vegetables or a simple green salad are also great options.

Conclusion:

Steamed garlic and herb mussels are an easy and delicious seafood dish that is perfect for a quick and healthy meal. With just a few simple ingredients and minimal cooking time, you can enjoy tender and flavorful mussels that are packed with nutrients. Whether you serve them as an appetizer or a main course, steamed mussels are sure to be a hit with seafood lovers of all ages.

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