Plump, savory, and full of the flavor of the sea, mussels are one of my favorite things to order at any restaurant. And making steamed mussels at home is actually a really easy dish to pull off. But instead of going with the basic garlic and wine infusion, the addition of lime leaves adds an undertone of earthy citrus along with a pop of green brightness. Paired with the mussels, it's a heavenly combination.
Serve with crusty bread for sopping up the rich and fragrant broth.
- 1 clove garlic, chopped
1/2 cup white wine
2 lime leaves, chiffonade
1 pound mussels, beards removed
1/2 tablespoon butter
Salt and pepper to taste
- Add garlic to a medium sauce pan over high heat. Add the white wine and let simmer for two minutes. Carefully add the mussels to the steaming saucepan, sprinkle with the lime leaves, and add the butter.
- Cover and let steam for 5 minutes or until all the mussels have opened. Remove opened mussels and allow those still closed to steam for an additional minute. If they haven't popped open, discard. Salt and pepper to taste and serve warm.
- Main Dishes, Shellfish
- North American
- 2 servings
- Total Time
- 9 minutes, 59 seconds