Welcome to The Culinary Professional Recipe Collection.
Steamed Mussels
Category: Fish and Shellfish, Moist-Heat Methods, steaming
Equipment: Pot, whisk, ladle
No. Servings: 10
Serving Size: 5 oz. (140 g)
Yield: 3.5 lb. (1.6 kg)
Ingredients
3 1/2 lb.
* mussels
4 oz.
onion, brunoise
3 Tbsp.
garlic, minced
8 fl. oz.
water or white wine
2 oz.
butter
1 Tbsp.
parsley, chopped
Method
1
Wash mussels in cold water and discard any that are open. Remove any beard or barnacles from the mussels. Place the mussels, onions, garlic, and liquid in a pot with a tight-fitting lid.
2
Place the pot over high heat and cook for three to four minutes.
3
Mussels are done when most of the shells have opened. Discard any that have not opened.
4
**Place the mussels into serving bowls and hold at or above 135°F (57°C).
5
Place the cooking liquid on the stove and bring to a boil. Whisk in the butter and parsley.
6
Ladle the liquid over the mussels and serve.
Nutrition Information
Calories
200
Fat (g)
8
Protein (g)
19
Carbohydrate (g)
10
Cholesterol (mg)
57
Sodium (mg)
591
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Variations
—This recipe can also be prepared using littleneck or steamer clams.