Steamed Mussels with Lemon Butter
You can eat these mussels with lemon and skip the butter if you’re watching your weight. Just serve them in their own delicious broth laced with pepper and parsley.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 lbs. mussels, scrubbed
- 1⁄2 cup dry white wine
- 1⁄2 cup unsalted butter
- Juice of 1⁄2 lemon
- 1⁄2 tsp. Dijon mustard
- 1⁄4 tsp. freshly ground black pepper
- 1⁄2 tsp. salt
- 1⁄2 bunch Italian flat-leaf parsley, stemmed and chopped
- Heat a large pot over high heat. Place the mussels and white wine in the pot. Cook, stirring until they all are open. Remove the mussels to a large bowl as they open.
- In a small bowl, whisk the rest of the ingredients together to make a sauce. Serve the mussels in large bowls with the sauce on the side.