steamed mussels with lemon?>

Hot and Spicy Mussels

by Berkeley Wellness  

Beautiful blue-black mussels pan-steamed over a heady mixture of white wine, garlic, and onions is one of the best—and simplest—shellfish dishes you can make. As the mussels steam, they open up and release flavorful juices into the pan. A chunk of good peasant bread for sopping up the juices is an essential accompaniment to this dish.


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 6 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 cup dry white wine
  • 2 tablespoons fresh lime juice
  • 4 pounds mussels, scrubbed and debearded
  • ¼ cup chopped cilantro
  • ¼ cup chopped parsley


1. In a Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion, garlic, and red pepper flakes, and cook, stirring frequently, until the onion is soft, about 7 minutes.

2. Add the wine and lime juice, and bring to a boil. Add the mussels, cover, and cook, shaking the pan occasionally, until all the mussels have opened, 8 to 10 minutes. Remove the pan from the heat. Discard any mussels that have not opened. Stir in the cilantro and parsley.

Makes 4 servings.

Nutrition per serving: 240 calories, 7g total fat (1g saturated), 48mg cholesterol, 1g dietary fiber, 11g carbohydrate, 21g protein, 320mg sodium.

A good source of: omega-3 fatty acids, riboflavin, selenium, thiamin, vitamin B12.