Mediterranean Steamed Mussels

Ingredients

  • 4 large garlic cloves
  • 2 tablespoons capers
  • 4 anchovies
  • 1 small dried red chile
  • 1⁄2 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil
  • 2 cups low-Sodium chicken stock
  • 3 pounds mussels, rinsed well, beards removed
  • 1⁄4 cup parsley leaves, roughly chopped
  • zest of 1 lemon

Method

Step 1

Combine the garlic, capers, anchovies, red chile, and sea salt on a cutting board and chop until they become a paste. You can also use a mortar and pestle if you have one.

Step 2

In a 5- or 6-quart Dutch oven, warm the olive oil over medium-high heat. Add the prepared garlic paste and cook for about 2 minutes, stirring often. Pour in the chicken stock and bring to a boil. Carefully add the mussels.

Step 3

Place the lid on the pot and steam the mussels until all have opened up, 4 to 5 minutes. Divide the mussels between two bowls, then pour 3⁄4 to 1 cup of broth over them and serve. Add the parsley and lemon zest and toss.

Nutritional Information

Nutritional analysis per serving: Calories 370, Fat 13 g, saturated Fat 2 g, Cholesterol 112 mg, Fiber 0.2 g, Protein 47 g, carbohydrate 14 g, Sodium 1,298 mg

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