Mussels may be the perfect at-home seafood. They are easy to make, delicious, super fast, and endlessly adaptable. You can use any herbs, spices, and liquids you have to impart delicious flavor. Try the recipe below, mix and match your favorite ingredients, or use what you have left in the fridge—it's hard to go wrong!
1 large leek, thinly sliced (about 1 1/2 cups)
2 tablespoons olive oil or unsalted butter, divided
2 pounds mussels, scrubbed and debearded
1 cup seafood stock or water
2 to 3 thyme sprigs
1 bay leaf
2 tablespoons chopped fresh tarragon
Crusty bread for serving (optional)
Added sugars 0g
Calcium 10% DV
Potassium 24% DV
How to Make It
Heat a heavy pot over medium-high. Add leek (or desired aromatics) and 1 tablespoon oil. Cook, uncovered and stirring often, until leek begins to soften, about 3 minutes.
Add mussels, stock (or other liquid), thyme, and bay leaf (or desired herbs). Cover and cook until mussels have opened completely, 3 to 5 minutes.
Discard any mussels that have not opened. Toss with tarragon (or desired garnish) and remaining 1 tablespoon oil. Serve with bread, if desired.
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