How To Make Oven-Steamed Mussels with Garlic and White Wine
Bring some elegance to the dinner table with these oven-steamed mussels cooked in a buttery white wine broth with garlic, thyme, and bay leaves.
Serves:
Ingredients
- 3tbspextra-virgin olive oil
- 4largegarlic cloves,minced
- pinchred pepper flakes
- 1½cupsdry white wine
- 4sprigsfresh thyme
- 2bay leaves
- ¼tspbrimming salt
- 4lbsmussels,scrubbed and debearded
- 5tbspunsalted butter,(cut into 5 pcs)
- 3tbspfresh Italian parsley,finely chopped
- crusty bread,for serving
Instructions
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Set an oven rack in the lowest position and preheat the oven to 500 degrees F.
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Set a large roasting pan on the stovetop over medium heat. Add the oil, garlic, and red pepper flakes and cook, stirring constantly, until fragrant. Do not brown.
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Add the wine, thyme, and bay leaves and boil until slightly reduced.
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Stir in the salt and mussels. Cover the pan tightly with aluminum foil (remember the edges of the pan will be hot) and transfer to the oven.
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Roast for 15 minutes until the majority of the mussels have opened.
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Remove the pan from the oven. Discard any unopened mussels. Using a wooden spoon, push the mussels to the edges of the pan.
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Add the butter to the center and stir until melted. Discard the thyme sprigs and bay leaves and stir in the parsley.
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Spoon the mussels and wine broth into bowls and serve with bread.
Nutrition
- Calories: 691.63kcal
- Fat: 34.81g
- Saturated Fat: 12.47g
- Trans Fat: 0.58g
- Monounsaturated Fat: 13.43g
- Polyunsaturated Fat: 4.39g
- Carbohydrates: 21.83g
- Fiber: 0.70g
- Sugar: 0.93g
- Protein: 54.78g
- Cholesterol: 165.17mg
- Sodium: 1350.68mg
- Calcium: 157.90mg
- Potassium: 1574.18mg
- Iron: 19.13mg
- Vitamin A: 359.20µg
- Vitamin C: 46.58mg
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