Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories561.6 kcal (28%)
Total Fat30.1 g (43%)
Carbs19 g (7%)
Sugars1.9 g (2%)
Protein31.8 g (64%)
Sodium1559.6 mg (78%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 lbsfresh mussels
cleaned and debearded
3 Tbspolive oil
or unsalted butter
4garlic cloves
minced
1shallot
small, finely chopped
1 cupdry white wine
Sauvignon Blanc
1 cupchicken broth
or fish stock
1lemon
halved and lightly squeezed
1 tspcrushed red pepper flakes
optional, for a hint of heat
fresh thyme sprigs
2 Tbspfresh parsley
chopped
salt
to taste
black pepper freshly ground
to taste
1 Tbspheavy cream
or unsalted butter, optional for a richer broth
crusty bread
for serving
Instructions
Prepare the Mussels:
Step 1
Scrub the mussels under cold water and remove any beards. Discard any mussels that are open and do not close when tapped.
Sauté the Aromatics:
Step 2
In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
Step 3
Add the shallot and garlic, and sauté until fragrant and translucent (about 2 minutes).
Add Liquids and Herbs:
Step 4
Pour in the white wine and chicken broth, add the thyme sprigs, and bring to a boil.
Step 5
Squeeze in the lemon halves and toss them into the pot.
Step 6
Add red pepper flakes (if using) and season lightly with salt and pepper.
Cook the Mussels:
Step 7
Add the mussels, cover the pot, and cook for 5–7 minutes, shaking the pot occasionally.
Step 8
When the mussels open, they are done. Discard any that remain closed.
Finish the Broth (Optional):
Step 9
For a richer broth, stir in a tablespoon of heavy cream or a pat of butter.
Step 10
Sprinkle with chopped parsley and adjust seasoning if needed.
Serve:
Step 11
Serve immediately in bowls with plenty of crusty bread to soak up the flavorful broth.
Step 12
Garnish with extra lemon wedges and fresh herbs.
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