5.0 2

Steamed Mussels with Lemon and Bay Leaf

  • Total Time:
  • Servings: 4 to 6

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

KEY: New Year's Eve, Valentine's Day, Appetizers/starters, Basic/Easy, Fast, Dinner

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Ingredients

  • 4 pounds mussels, scrubbed and debearded
  • 1 stick unsalted butter, cubed, at room temperature
  • 1/2 cup fresh lemon juice
  • 4 shallots, minced
  • 4 fresh bay leaves
  • Salt
  • Freshly ground pepper
  • Crusty bread, for serving

How to make this recipe

  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.

Contributed By Published March 2014

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455899 recipes/steamed-mussels-with-lemon-and-bay-leaf 2014-02-11 Cathal Armstrong new-years-eve|valentines-day|appetizers-starters|4|basic-easy|fast|weeknight-dinner march-2014 recipes,steamed-mussels-with-lemon-and-bay-leaf 455899
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