Steamed Mussels With Garlic and Parsley Recipe (2024)

I make mussels a lot (easy to find in France) and I cook them for less time than mentioned. I watch them as they cook and quickly pull them out (with a slotted spoon) . as they open.
Then, I keep them in a warm oven while I reduce the broth and add cream, an egg yolk and some curry powder. This gives a creamy sauce that I pour over the mussels.

The bread goes under the broiler; the mussels are cooked in the covered pot on the stove.

Delicious. I added a shallot and some fresh thyme and omitted the crushed pepper and toasts.

For 2 lbs musselsUsed 2 big garlic cloves mincedUsed 1/8 tsp red pepper1/4 cup wine1/2 cup parsley

Chicken, fish or vegetable stock. Or just water, as the recipe says. And save a little mussel broth in the freezer for your liquid the next time.

The cool thing is, you actually don't need to add any liquid at all--the mussels make their own broth. Heat a few tablespoons of olive oil over medium heat till fragrant, throw in the mussels, put the lid on, & 4-5 minutes later you have dinner.

The bread goes under the broiler; the mussels are cooked in the covered pot on the stove.

For those not interested in using wine and want more depth of flavor than water, clam juice is a nice alternative. A squeeze of lemon after plating also goes pretty far!

This is the perfect make-at-home, Parisian-style mussels . Plenty of broth from the mussels and white wine, and the taste is spectacular. We had about 3 pounds for 2 people and could have eaten double the amount...

My husband, a Spaniard, makes this all the time. Parsley and bread to sop up the liquid is a must!

So easy... added about 6 tablespoons butter to the garlic. Didn't use red pepper since lots of kids were eating. Husband and kids loved it with baguette. Will come to this unfussy recipe forever for mussels. Thank you!

The "r" rule is for oysters, not mussels, and relates to both flavor and safety issues when eating raw oysters during the summer months. It is not an issue with mussels, which are cooked. Virtually all mussels and oysters for sale are farmed hybrids that don't spawn in summer anyway. Even so-called "wild" oysters are usually just farmed oysters that have "escaped."

The broiler took a lot longer than the recipe calls for. I took it out of the oven at 10 minutes and the mussels were almost raw.

This was delicious. I added shallots and lemon juice to the garlic and red pepper. Also, added couple of dabs of butter butter towards the end with the parsley.

Perfection. I added cubed pancetta to the aromatics, and substituted cilantro because our parsley had turned. Stove to table in 10 minutes. Served with a side of charred asparagus slicked with a sage/mushroom olive oil and, of course, slices of a crusty baguette to soak up the heavenly broth.

yah, do NOT add loads extra butter as the mussels give up their briny juices already--unless you like extra buttery. No idea about 'farmed' mussels as I get mine here in the Philippines from the sea beside us. Known as 'greenshells', they are currently running around 160 pesos a kilo, or in US$...roughly $1.50/pound. HA HA

Quick, easy, and tasty. This is a perfect recipe to make after a busy day of activities when you go to the store to find something easy and, voila, there’s fresh mussels beautifully bagged in the seafood department!I made as written except I threw in a tablespoon of butter at the end of steaming to add some richness to the broth. This will become the go-to recipe for fresh mussels in our house.

Exactly how I always had mussels when I lived in Brussels, the mussels capital of Europe. Subbed a crusty baguette for the toast and served with a salad. Delicious!

Delicious and nutritious! Plus, it was unbelievably easy to prepare.

Add:1-2 Shallots1-2 springs thymeDouble the recipe garlic for the steam (4 cloves)Double / quadruple the wine (1/2-1 cup)2-4 tablespoons butter with parsley1 lemon (for finishing)

This was delish! My friends and I devoured this recipe as an appetizer. I added little neck clams and 1/2 a shallot. Definitely will make again.

I keep little 4 packs of Sutter Home white wine and red wine just for cooking like this. Not an original idea, but a fabulous help.

Adding a little cilantro is worth trying!

added a shallot as mentioned in the comments and Aleppo pepper. For the rest followed the recipe. Amaizing!

Not good. Must be me. Not enough liquid, not good flavor, overcooked mussels. Need way more liquid and butter.

Used Mediterranean mussels. They were terribly dirty and loaded with barnacle. Scrubbed up beautifully and turned out to be the best mussels I’ve had in a very long time. Great recipe.

Getting temperature hot round here. So instead of heating the broiler, I toast the bread in a skillet with butter and garlic.

while many preparation instruction say you don't need to soak mussels before cooking, i tried not soaking and now vote for soaking--too much grit otherwise. probably don't need to soak for long, maybe 20 minutes.

These were delicious. Second time around I added some mustard and a couple of tablespoons of goat cheese. Both ways were delicious and loved by guests.

Took a few of the cues offered by other (a bit of butter and a splash of Pernod) and it was awesome. Also sautéed chopped fennel and shallots in with the garlic for some depth in flavor and texture. Worth all of the time I spent scrubbing those mussels clean!