Lemon Herb Mussels

Lemon Herb Mussels

Mussels are low in calories and fat, and very high in Cobalmin or Vitamin B12, a key component of red blood cells and our DNA. Lemon and herbs are the perfect complement to a gourmet style meal. Best of all, it’s easy to prepare.
Course Appetizers, Main Course, Main Dish
Cuisine American, Asian, European


  • 4 lbs mussels small to medium sized
  • 3 tablespoons butter
  • 4 shallots thinly sliced
  • 6 cloves garlic minced
  • 1- inch ginger minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lemon zest & juice
  • 3/4 cup dry white wine
  • 3 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil minced


  • Rinse the mussels thoroughly, and discard any that have already opened, even if just by a small crack.
  • Add the butter, shallots, garlic and ginger to a large skillet over a medium high setting. Sauté as you stir for 3 to 5 minutes, or until fragrant.
  • Add the lemon juice and zest, wine, basil and about half the parsley. Set aside the rest for now.
  • Cook until the mixture come to a boil.
  • Stir the mixture together, place the mussels in the skillet and close the lid.
  • Cook for 10 to 15 minutes, until they open. At this point, you’ll want to discard any mussels that have not opened.
  • Remove the mussels from the skillet for a moment, and cover to keep warm.
  • Turn the heat up to medium high, and cook and stir the sauce to reduce it for a few minutes until you get the desired consistency. Season with salt and pepper as desired.
  • Add the mussels back into the pan and cover, turning off the heat. Let it sit over the still hot burner for a minute to heat with all the flavors together.
  • Divide the mussels between four bowls, and spoon any remaining sauce over them.
  • Garnish with reserved parsley, and serve with bread.


Photo by Arthouse Studio CC0
Keyword Lemons
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