Steamed Mussels

Steamed Mussels
Photo by John Kernick


  • lemon wedges
  • 1 cup dry white wine
  • ½ medium onion
  • fresh flat-leaf parsley sprigs
  • 3 pounds mussels (preferably cultivated)
  • 1 tablespoon olive oil

Cook onion in oil in a 5- to 6-quart pot over moderate heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and bring to a boil. Cover and cook, shaking pot occasionally, until mussels are opened, 4 to 5 minutes. (Discard any unopened ones.) Transfer mussels to a platter with a sl...

View full recipe at Epicurious


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