Maybe you’ve tried steamed mussels in a restaurant, but the thought of preparing them at home has been too intimidating. However, with a little preparation, you can get restaurant-quality Steamed Mussels in Cherry Tomato Broth on your kitchen table in a flash.
Mussels are a great protein source, and they steam in less than 10 minutes once your broth is prepared and the mussels are cleaned. So, what do you need to know before diving into a steaming pot of delicious homemade shellfish?
Buy Fresh, Not Frozen
For steaming make sure you buy fresh, live mussels to ensure you’re getting the highest quality. They should smell like the ocean and should be purchased within a day or two of planning to make this dish.
Per-Person Serving Size
If you’re planning this as a meal, you’ll want to buy about 1 pound of mussels per person. (This recipe is written for four servings but is easily multiplied using the recipe card tool below.)
Cleaning Tips
Discard any mussels that have cracked shells or aren’t completely closed. Depending on where you buy your mussels, they might be partially cleaned. Running each under cold water is still important to brush off any sand or broken shell bits. You’ll also want to remove the mussels’ beards, which look like a little bundle of hair. Grab onto the hair and quickly pull it away from the shell. Use kitchen scissors if you’re struggling to pull them loose.
Serving Suggestion
Make this a more complete, hearty meal by serving the mussels with a simple green salad, roasted potatoes, or your favorite steamed veggies.
This recipe is a guest post by Reed Dunn of Pesto and Potatoes. Make sure to check out Reed’s blog for more incredible Whole30 and Food Freedom recipes!
Ingredients
- 1 tbsp olive oil
- 2 leeks white parts only thinly sliced
- 2 cups cherry tomatoes halved
- 4 garlic cloves minced
- 2 cups vegetable broth
- 1 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley chopped
- 1/2 lemon juiced
- 4 lb mussels
Optional, for serving
- thinly sliced green onion
- lemon wedges
Instructions
- WASH mussels under cold water to brush off any sand and pull off any beards still attached to the shell. Discard any already open or cracked shell mussels.
- HEAT a large Dutch oven or heavy-bottom pot to medium-high heat. Add in olive oil. Once heated, add in sliced leeks and cook for 3 to 5 minutes. Add in cherry tomatoes and garlic cloves, cooking for another minute.
- REDUCE heat to medium and pour in vegetable broth. Season with red pepper flakes, kosher salt, and black pepper. Bring to a simmer, then add in lemon juice and chopped parsley.
- ADD cleaned mussels to the pot and cover. Let steam for 5 to 7 minutes, until shells open. Discard any mussels that don’t open. Spoon others into serving bowls with some of the broth.
- GARNISH with chopped green onions (optional) and lemon wedges to serve.
