By Craig Claiborne
Updated Oct. 12, 2023
- Total Time
- 28 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
- 5(140)
- Notes
- Read community notes
Featured in: A Seven-Course Feast of Fish
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:10 servings
- 5pounds mussels, well-scrubbed
- ½cup finely chopped scallions
- ¼cup olive oil
- ¼cup finely chopped Italian parsley
- 3tablespoons finely chopped fresh basil or half that amount dried
- 1tablespoon finely minced garlic
- 1teaspoon dried hot red pepper flakes
- 1tablespoon dried oregano
- ¾cup dry white wine
- Salt to taste, if desired
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
264 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 27 grams protein; 652 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Put the mussels in a large kettle or casserole. Add the remaining ingredients, and cover tightly. Bring the liquid to a boil, and cook over high heat until the mussels open, about 8 minutes.
Step
2
Serve the mussels with their liquid. If desired, you may also use the mussels as a garnish for other fish dishes.
Ratings
5
out of 5
140
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Es
Excellent first course for hungry dinner guests. I grilled slices of bread that I had dipped in olive oil and rubbed with garlic and put the bread on the bottom of individual bowls and ladled the mussels and juices over the bread. Delicious!
Federico Neira
This recipe asks to add mussels first, but I think onions and garlic should go in the casserole at the beginning even with the herbs. When you begin with the mussels, you miss a lot of the flavor you can get out of all the others ingredients.
Rotmanpr
An oldie but a goodie from a giant in the field. Follow it exactly and your guests will be impressed. Delicious!
David T
Needs more acid.
marcia dunsker
i used 1.5 cups white wine. whenmussels ioened i removed them to a platter, boiled liquid dow until syruppy, added a couple of tbsps dijon mustard. poured this over the mussels. everyone loved it!
meinmunich
I was skeptical of this recipe because it seems too simple. But the result, coupled with great quality mussels while in Italy, was simply fantastic and I wondered why I had been cooking the mussels in more complicated method at all. To boot, I had been searching for the recipe that I could not duplicate from the mussel dish from Fanelli in Soho. And I believe this is it, minus the rice on the bottom of ample broth. Didn't have basil so I made the dish without it, and it was still wonderful.
Federico Neira
This recipe asks to add mussels first, but I think onions and garlic should go in the casserole at the beginning even with the herbs. When you begin with the mussels, you miss a lot of the flavor you can get out of all the others ingredients.
JanGram
I put mussels in early because they release a very flavorful liquid
hermsoven
Easy and delicious. Just throw everything in a pot and 8 minutes later, dinner. Used toasted barbari slices to soak up the sauce, and steamed broccoli was the veggie. Nice!
Dan Kirby
I add some clam juice and chicken broth to create a more complex cooking liquid. Fresh herbs work best and as Julia always said, "Use the wine you drink in this dish."
Es
Excellent first course for hungry dinner guests. I grilled slices of bread that I had dipped in olive oil and rubbed with garlic and put the bread on the bottom of individual bowls and ladled the mussels and juices over the bread. Delicious!
Hector Lahera
Yes. Slices of toasted hard crust European style bread are critical to the success of this dish. And encourage dipping among the shy.
Private notes are only visible to you.
