← Back to Search Results
steaming American, New England
Rhode Island Steamed Mussels

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6 to 8

Ingredients

  • ¼ cup olive oil
  • 2 cups dry white wine
  • 1 small fennel bulb – halved, cored, and cut into 2 – inch julienne
  • 4 quarts mussels, scrubbed and debearded
  • 1 bunch scallions, including some of the green, thinly sliced lengthwise
  • 1 teaspoon finely chopped cilantro
  • ½ cup chopped fresh dill
  • Freshly milled black pepper

Directions

In a large kettle, combine the oil and wine over high heat.

Bring to a boil, add the fennel julienne and reduce the heat to low. Simmer until tender, about 8 minutes. Increase the heat to moderately high and add the mussels and remaining ingredients. Cover tightly and steam until the mussels open. Discard any that do not open.

Serve the mussels in heated bowls with some of the liquid ladled over.

Notes

Place the mussels in the freezer for 10 minutes before cooking so they will open faster.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

378kcal (19%)
106mg (11%)
30mg (50%)
153mcg RAE (5%)
1153mg
115mg
36g
1g
1g
15g
84mg (28%)
878mg (37%)
2g (11%)
14g (21%)
12mg (69%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
lidias-italy Lidia's Italy
by Lidia Bastianich
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
desserts-4-today Desserts 4 Today
by Abby Dodge
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?