P.E.I. Mussels

Name: P.E.I. Mussels
Cuisine: European, Mediterranean, French
Ingredients: 2 lbs fresh mussels, cleaned and debearded; 3 Tbsp olive oil or unsalted butter; 4 garlic cloves, minced; 1 shallot, finely chopped; 1 cup dry white wine (Sauvignon Blanc); ½ cup chicken broth or fish stock (reduce slightly since orange adds liquid); 1 large orange – zest and juice, plus optional thin slices for garnish; 1 lemon, halved and lightly squeezed; 1 tsp crushed red pepper flakes (optional); 3–4 fresh thyme sprigs; 2 Tbsp fresh parsley, chopped; Salt and freshly cracked black pepper, to taste; 1 Tbsp heavy cream or unsalted butter (optional, for richness); Crusty bread, for serving

7 steps

Updated at: Mon, 01 Sep 2025 19:25:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories565.5 kcal (28%)

Total Fat27.3 g (39%)

Carbs26.7 g (10%)

Sugars7.8 g (9%)

Protein31.9 g (64%)

Sodium1335.4 mg (67%)

Fiber2.9 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 lbsfresh mussels

cleaned and debearded

3 Tbspolive oil

1 cupdry white wine

Sauvignon Blanc

½ cupchicken broth

or fish stock, reduce slightly since orange adds liquid

1orange

large, zest and juice, plus optional thin slices for garnish

1lemon

halved and lightly squeezed

1 tspcrushed red pepper flakes

optional

3fresh thyme sprigs

2 Tbspfresh parsley

chopped

salt

black pepper

freshly cracked, to taste

1 Tbspheavy cream

or unsalted butter, optional, for richness

crusty bread

for serving

Instructions

Prepare the mussels:

Step 1

Scrub under cold water, remove beards, and discard any that do not close when tapped.

Sauté aromatics:

Step 2

In a large pot, heat olive oil or butter over medium. Add shallot and garlic; cook for 2 minutes until soft and fragrant.

Build broth:

Step 3

Add white wine and chicken broth. Toss in the thyme sprigs. Bring to a gentle boil.

Citrus infusion:

Step 4

Add lemon juice and halves, then stir in orange zest and juice. (Optional: add thin orange slices for presentation and deeper flavor.) Season with salt, pepper, and red pepper flakes.

Steam mussels:

Step 5

Add mussels, cover tightly, and cook 5–7 minutes, shaking pot occasionally, until shells open. Discard any that remain closed.

Finish broth:

Step 6

Remove thyme sprigs. Stir in parsley. For richness, swirl in cream or butter. Adjust seasoning — add an extra splash of orange juice if you want it brighter.