How to Steam Mussels

Mussels, a type of shellfish that offers a delicate, fishy flavor, are high in vitamins such as B12. After you clean them, mussels require less than five minutes to cook, making them a fast and healthy dish.
Steaming is a primary method of cooking mussels. You can steam them in water or in a broth flavored with citrus, wine, saffron or any member of the onion family. Serve over pasta for an Italian dish, go French with a side of fries (moules frites), or present them just as they are, in a large bowl with a basket for discarded shells and crusty bread to soak up leftover juices.

Difficulty: Easy

Instructions

Things You'll Need:

• Large pot
• Knife
• Cutting board
• 1 1/2 lbs. fresh mussels
• Juice from half a lemon
• 1 cup dry white wine
• 1 cup water
• 3 to 4 saffron threads
• 1 clove garlic, thinly sliced
• 2 tablespoons olive oil
• Salt
• Pepper

1. Add oil to pot over medium heat. Wait 30 seconds for the oil to heat up, then stir in the garlic. Cook just long enough for the garlic to flavor the oil, being careful not to burn it.

2. Add white wine, water, saffron threads and lemon juice. Bring to a boil, and season with salt and pepper.

3. Add the mussels to the broth. Cover and let the mussels steam until they open. This should take three to five minutes.

4. Transfer the cooked mussels to a serving dish. Shell before serving or using in recipes by prying the shell open and scooping out the flesh with a knife.

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