White Wine Steamed Mussels – Ash's In The Kitchen

The mussels were a major hit! I’m definitely going to make it again. The seafood broth has so many delicious uses and this is one of my favorites.

Seafood Broth:

4 cups Water

3 cloves Garlic; crushed

1 cup Onion; quartered

2 pounds Seafood “leftovers” (shrimp & crab shells, fish heads, skins & bones)

2 Bay Leaves

2 sprigs fresh Thyme

1 Tablespoon Whole Peppercorns

2 Tablespoons Salt

½ cup White Cooking Wine

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Mussels:

2 pounds fresh Mussels

4 cups Seafood Broth

4 cloves Garlic; minced

½ Tablespoon Red Pepper Flakes

¼ cup fresh Parsley; chopped

¼ cup fresh Basil; chopped

2 Tablespoons Green Onion; diced

½ cup White Cooking Wine

Salt to taste

1. Combine all of the seafood broth ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, then cover and simmer for 6 hours.
2. Pour the broth through a strainer into a sauté pan over medium heat. Add the remaining ingredients, cover and steam for 4 minutes. Check the mussels and push the unopened ones to the bottom. Cover and cook an addition 3 minutes. Check again and discard any mussels that didn’t open.
3. Stir briefly, then serve over cooked pasta with a squeeze of lemon juice and toasted garlic bread.
4. Enjoy!

Looking for a side dish? Try one of these recipes!

Quick and Easy Italian Pasta Salad Garlic Parmesan Bubble Bread Sweet Onion Tomato Puff Pastry Pie Parmesan Herb Garlic Knots Cream Cheese Wild Rice Stuffed Mushrooms Air Fryer Parmesan Herb French Fries