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Nutrition Facts
Serving Size 1 (432g) Recipe makes 4 servings
Calories 443
Calories from Fat 197		(44%)
Amount Per Serving		%DV
	Total Fat 22.0g	33%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 102mg		34%
Sodium 880mg		36%
Potassium 1113mg		31%
Total Carbohydrate 20.2g		6%
	Dietary Fiber 1.2g	4%
	Sugars 3.0g
Protein 35.3g		70%
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Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce

Recipe #97240 | 25 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Aug 8, 2004

Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
1 cup vidalia onion, diced
1 chili pepper, sliced in half
1 bay leaf
8 garlic cloves, minced
1 tablespoon fresh parsley
1 tablespoon tarragon, rough chopped
1 tablespoon oregano, rough chopped
1 tablespoon thyme, rough chopped
1 lemon, juice of
1/2 cup white wine
2 1/2 lbs mussels, scrubbed discard any that are not alive
3 tablespoons butter
fresh herb (to garnish)
lemon slice (to garnish)

Directions

1
In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
2
Add herbs lemon and wine.
3
Add mussels cover and steam 5 minutes till all are opened.
4
Remove mussels to a large bowl.
5
Keeping the juice in the pan whisk in the butter and pour over the mussels.
6
Garnish with herbs and lemon.

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Featured Reviews for This Recipe

From: Pikake21

On Apr 10, 2009

I was gifted with some fresh NZ mussels that had just been brought off of the plane...what to do?! Well, this made it so easy, and even though I worked with dried herbs (and missed one or two), this still turned out fantastic and light when thrown atop some fetuccine. Thanks Rita!

1 person found this review helpful

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From: Radka

On Dec 13, 2008

This was really great! Unfortunately I didn't have the fresh herbs on hand so I had to make do with dried ones but it still tasted phenomenal. I'll have to try it again with the proper ingredients sometime. Definitely will be making mussels this way again.

0 people found this review helpful

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From: FlemishMinx

On Aug 16, 2004

Rita, Rita, Rita ! Did you know that mussels are one of the national dishes of Belgium ? My Belgian husband has been eating them for at least 35 years and according to him, these are THE BEST HE HAS EVER EATEN !!! I can only agree; they are a garlic lovers dream. I suspect I may be making these weekly during the mussel season . . . Thanks for posting !!!

6 people found this review helpful

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