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
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
Freshly ground pepper
Crusty bread, for serving
How to Make It
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.
Light-bodied French white.
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