Garlic Herb Butter Mussels with Crusty Bread

• 3 pounds mussels, cleaned and debearded
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 lemon, halved
• Salt to taste
• Freshly ground black pepper to taste
• 4 slices crusty bread

Steps

1. 1 In a large pot, melt the butter over medium heat.
2. 2 Add the garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in the parsley, thyme, oregano, and red pepper flakes.
4. 4 Pour in the white wine and bring to a simmer.
5. 5 Add the mussels to the pot, stirring to coat with the sauce.
6. 6 Cover and cook until the mussels open, about 5-6 minutes. Discard any that don’t open.
7. 7 Squeeze the juice of one lemon half into the pot and season with salt and pepper.
8. 8 Toast the crusty bread slices until golden.
9. 9 Serve the mussels in deep bowls with the sauce, lemon halves for serving, and crusty bread on the side.

Equipment

• Large pot with lid
• Tongs
• Cutting board
• Knife

Variations

• Add diced tomatoes for a marinara twist.
• Include a splash of cream for a richer sauce.

Substitutions

• Use olive oil instead of butter for a dairy-free version.
• Substitute mussels with clams or scallops if preferred.

Pairings

• Green Salad
• Steamed Vegetables
• Garlic Bread

Nutrition

Tips

• Make sure to clean the mussels thoroughly before cooking.
• If you don't have fresh herbs, you can use 1 teaspoon of dried herbs in place of 1 tablespoon fresh.

Storage

Store leftover mussels in an airtight container in the fridge for up to 1 day. Reheat gently in a saucepan over low heat.

Freezing: This dish does not freeze well due to the texture of the mussels.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve with a chilled glass of Sauvignon Blanc.

FAQ