Steamed Mussels in Garlic Lemon Sauce

  • 4 lbs Panamei Whole Mussels
  • 2 Tbsp olive oil
  • 1 shallot, minced
  • 2 garlic cloves, shaved
  • 4 sprigs fresh thyme
  • 1/2 c dry white wine
  • 1 lemon, juiced
  • 1 c chicken broth, low-sodium Pinch red pepper flakes
  • 1 tomato, peeled, seeded and diced 
  • 1/2 c parsley, roughly chopped
  • 2 Tbsp unsalted butter

1. Rinse the mussels under cold running water while scrubbing with a brush. Discard any with broken shells.

2. Heat oil in a 6 to 8-qt stockpot. Sauté the shallot, garlic and thyme to create a base flavor.

3. Add the mussels and toss them around in pot.

4. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes, until the mussels open.

5. Add in the tomato, parsley and butter. Place lid on the pot, and steam for another minute to soften. Serve with grilled garlic bread and a nice white wine!

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PanameiSteamed Mussels in Garlic Lemon Sauce