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.
- 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
Set an oven rack in the lowest position and preheat the oven to 500 degrees F.
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.
Add the wine, thyme, and bay leaves and boil until slightly reduced.
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.
Roast for 15 minutes until the majority of the mussels have opened.
Remove the pan from the oven. Discard any unopened mussels. Using a wooden spoon, push the mussels to the edges of the pan.
Add the butter to the center and stir until melted. Discard the thyme sprigs and bay leaves and stir in the parsley.
Spoon the mussels and wine broth into bowls and serve with bread.
- 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
Have your own special recipe to share? Submit Your Recipe Today!