Moules! Mussels! Delicious in any language!!

Steamed Mussels are a great addition to your dinner table.  Mussels are full of Protein and Vitamin A.  Vitamin A nourishes your skin, eyes and immune system.  Serve these with a tossed salad and your favorite white wine for an easy dinner. Remember to be on the safe side, don’t eat a mussel that doesn’t open after it’s been cooked.


4 pounds mussels

2 tablespoons olive oil

1 chopped shallot

2 minced garlic cloves

fresh thyme

1/2 cup dry white wine

Juice of 1 lemon

1 cup chicken broth, low-sodium

Pinch red pepper flakes

2 tomatoes, seeded and sliced in large chunks

1/4 cup roughly chopped flat leaf parsley

2 tablespoons butter



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

Heat oil in a large pot. Saute the shallot, garlic and thyme to create a base flavor.

Add the mussels and give them a good toss.

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.

Toss in the tomatoes, parsley and butter, recover the pot, and steam for another minute to soften.

Serve in bowls with plenty of bread on the side to dip into the broth. 

Keep an extra bowl on the table to collect the shells, Enjoy!


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