American · Main · Easy
Mejillones
Mussels steamed in white wine with garlic and herbs until they pop open. Simple, fast, and made for mopping with bread.
The whole recipe in 60 seconds
Mejillones, in 5 ideas
- Mussels are done the moment they open; overcooking makes them shrivel
- The broth is the best part, so do not skimp on the bread
- A general rule: if it does not open, do not eat it
- White wine, garlic, and butter is the timeless combination
- Mussels are one of the most sustainable and affordable seafoods
What you need
Ingredients
- 3 lbs mussels, scrubbed and debearded
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 cup dry white wine
- 1/4 cup parsley, chopped
- 2 tbsp butter
- Crusty bread, for serving
How to make it
Directions
- Discard any mussels that are cracked or do not close when tapped.
- Saute garlic and shallot in olive oil 2 minutes.
- Add wine and bring to a boil.
- Add mussels, cover, and steam 5 to 7 minutes, shaking the pot once.
- Discard any that did not open. Swirl in butter and parsley.
- Serve in bowls with the broth and plenty of bread.
Money saver. Buy mussels the day you cook them and store them in the fridge in a bowl covered with a damp towel, never sealed in plastic.