top of page

Steamed Mussels with White Wine Broth - Fast and Easy

Springtime is here, Dayton! If you are like us, when it starts to get nice out, the last thing we want to do is spend a lot of time indoors. With this quick and easy mussels recipe, you won’t have to spend a ton of time in the kitchen. Plus, you get to sip on some leftover white wine that the recipe calls for….win-win 🙂

More About Mussels

Mussels live in both freshwater and saltwater environments and are a type of bivalve mollusk, just like oysters, scallops, and clams. Our mussels come from Prince Edward Island (saltwater).


PEI mussels are filter feeders, retrieving food from the Island’s rich aquatic environment. Mussels feed by filtering water through their gills, separating plankton from the water and spitting out the particles they do not eat. What does this mean? Mussels are not dependent on the farmer, keeping them 100% natural! Unlike some shellfish, there is no one season in which mussels are harvested. They remain flavorful and available year round. The size of the meat will vary depending on the time of year.

Have you ever wondered why mussel meat is a different color? Male mussels are cream colored and females are coral-but they both taste the same!




Steamed Mussels with White Wine Broth

Our mussels come already cleaned with the beard removed, making any recipe with our mussels super easy. Additionally, mussels are inexpensive and have many health benefits. Here are a few! PEI mussels are…

  • A power food, meaning they contain the richest amount of nutrients for the least amount of calories, while providing optimal health benefits

  • Rich in vitamins and minerals. They have more iron and vitamin B12 than beef! Moooove over cows.

  • Excellent source of protein and iron with an average serving of 18g of protein and 5mg of iron!

  • Gluten-free

Time

  • 25-minutes prep time

  • 15-minutes cook time

Serves

  • 2 people

Ingredients

  • 2 lb. PEI Mussels

  • 1 Tbsp Butter

  • 2 Shallots, thinly sliced

  • 2 Garlic Cloves, finely chopped

  • 1 cup Chicken Stock/Broth

  • ½ cup Dry White Wine

  • Splash Heavy Cream

  • ¼ Cup Chopped Fresh Parsley

  • Salt and Pepper to taste

  • Lemon Wedges for Serving

  • Crusty Bread, warmed, for dipping

* Mussels that are open before cooking are most likely still alive. Give them a tap either with your finger or on the side of a bowl and wait for the shell to close up. If the shell does not close after tapping, then discard.



Directions

  1. Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.

  2. Add the chicken stock, white wine, and mussels, then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 9 minutes (no peeking!). If any mussels do not open, discard them.

  3. Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.

  4. Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.


Drop Your Anchor At Foremost Seafood

Foremost Seafood is Dayton’s best local seafood market, serving the highest quality fresh and frozen products.


Give us a call today at (937) 298-1986 to place your order or feel free to stop by to purchase the mussels.


Our location is 1912 Woodman Center Dr. Kettering, OH. Don’t forget to tag us @foremostseafood in your seafood dishes as well! We love to see our local chefs in action.


107 views0 comments

Recent Posts

See All

Comments


bottom of page