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Steamed Mussels with Lemon and Bay Leaf

  • SERVINGS: 4 to 6
  • FAST

This incredibly speedy recipe is from chef Cathal Armstong’s wonderful cookbook, My Irish Table. The mussels are steamed in butter and lemon juice with shallots and bay leaves, forming a flavorful broth. Be sure to serve them with crusty bread.

Slideshow: Mussels Recipes

  1. 4 pounds mussels, scrubbed and debearded
  2. 1 stick unsalted butter, cubed, at room temperature
  3. 1/2 cup fresh lemon juice
  4. 4 shallots, minced
  5. 4 fresh bay leaves
  6. Salt
  7. Freshly ground pepper
  8. Crusty bread, for serving
  1. Heat a large pot. Add all of the ingredients except the salt, pepper and bread and cook over high heat, shaking the pan and stirring occasionally, until the mussels open, about 7 minutes. Season lightly with salt and pepper. Discard the bay leaves and serve right away with crusty bread.

Suggested Pairing

Light-bodied French white.



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