Steamed Mussels with Lemon and Bay Leaf

Name: Steamed Mussels with Lemon and Bay Leaf
Total time: 25 min
Yield: 4 to 6
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

5,785 Ratings

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

By Cathal Armstrong

March 2014

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Recipe Summary

total:

25 mins

Yield:

4 to 6

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

Directions

Step 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.

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Suggested Pairing

Light-bodied French white.

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Steamed Mussels with Lemon and Bay Leaf

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Steamed Mussels with Lemon and Bay Leaf

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews

All Reviews for Steamed Mussels with Lemon and Bay Leaf