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    Posted In: Appetizers, Low Carb Recipes
    July 11, 2022 — by Julie — Leave a Comment

    Home » Delish » Appetizers » Mussels with Lobster Broth

    Mussels with Lobster Broth

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    These steamed mussels with lobster broth are made with just a handful of ingredients in under 30 minutes. Serve these with French fries, pasta, or crusty bread for the ultimate appetizer or main course!

    Love seafood recipes? Check out these broiled lobster tails and these lemon butter scallops.

    black opened mussels with a spoon in a white bowl with a lemon on the side.

    These steamed mussels were so inexpensive and easy to make. I paid about 3 dollars per pound. If you’re not a huge fan of lobster broth or white wine, feel free to make these with marinara sauce instead.

    Ingredient Notes

    • Mussels – You’ll want to make sure to purchase fresh live mussels. Avoid chipped, cracked, or open mussels. Black mussels or green mussels work for this recipe.
    • Lobster Broth – All I did was add 1 tbsp of lobster bouillon to 1 cup of water. Feel free to use seafood stock or vegetable stock instead.
    • Lemon – Adds flavor but is completely optional.
    • White Wine – If you don’t consume alcohol add 2 cups of lobster broth instead of 1 cup.
    • Butter – Thickens the broth. Salted or unsalted butter works.
    • Shallots – Don’t have shallots on hand? Use yellow or white onions.
    • Garlic – Use fresh garlic for best results.
    labeled ingredients for mussels.

    Step-By-Step Instructions

    1. Look through the mussels and discard any cracked or chipped mussels otherwise, tiny shells will get into the sauce. If any mussels are open, give them a tap and if they don’t close, discard them.
    2. You’ll want to remove the beard which is just a clump of hair-like fibers that pop out of the shell. To remove the beard, simply tug it away from the shell using your fingers.
    3. To clean the mussels, use a small brush to scrub the shells then rinse under cold water.
    4. Add olive oil, shallots, red pepper flakes, and garlic to a large pot and cook over medium heat.
    5. Once the garlic becomes fragrant stir in the white wine and cook for 2-3 minutes or until the wine reduces by half.
    6. Add the lobster broth and lemon juice, and cook for 2 minutes. Stir in the butter and season the broth with salt and pepper.
    7. Stir in the mussels, cover with a lid, and give your pot a good shake. Cook for 2 minutes.
    8. Remove the pot from the heat and uncover. If any mussels do not open, simply discard them.
    9. Garnish the mussels with parsley, check for seasoning, and enjoy!
    olive oil, shallots, garlic, and red pepper flakes in a large white pot.

    How To Eat Mussels

    You can use a fork to pull out the meat or you can use an empty shell as a tweezer to pull out the meat.

    black mussels and broth in a white pot.

    Top Tips For The Ultimate Mussels

    • Double-check the mussels before serving and discard any closed mussels.
    • I like to grab a ladle and spoon the lobster broth over the cooked mussels right before serving.
    • Serve the mussels in a large bowl and a separate bowl to discard the shells.
    • Don’t overcook the mussels. Mussels cook extremely quickly. 3 minutes max!
    • Use a good quality pinot grigio or Sauvignon blanc for this recipe. Avoid red or fruity wines.
    steamed black mussels with lobster broth in a pot.

    More Recipes You Might Enjoy

    • Lobster Scampi
    • Fried Lobster Tails
    • Creamy Lemon Salmon
    • Salmon with Tomatoes and Spinach

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    black opened mussels with a spoon in a white bowl with a lemon on the side.

    Mussels with Lobster Broth

    Print Recipe Pin Recipe
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 277kcal
    Author: Julie Maestre
    These steamed mussels with lobster broth are made with just a handful of ingredients in under 30 minutes. Serve these with French fries, pasta, or crusty bread for the ultimate appetizer or main course!

    Ingredients

    • 2 lbs live mussels
    • 2 tbsp olive oil
    • 1 cup lobster broth *see notes*
    • 3/4 cup white wine
    • 2 tbsp butter
    • 2 small shallots finely sliced
    • 4 garlic cloves finely sliced
    • 1/2 tsp red pepper flakes or to taste
    • 1/2 lemon
    • 2 tbsp fresh parsley finely minced
    • salt and pepper to taste

    Instructions

    • Look through the mussels and discard any cracked or chipped mussels otherwise, tiny shells will get into the sauce. If any mussels are open, give them a tap and if they don't close, discard them. 
    • You'll want to remove the beard which is just a clump of hair-like fibers that pop out of the shell. To remove the beard, simply tug it away from the shell using your fingers. 
    • To clean the mussels, use a small brush to scrub the shells then rinse under cold water. 
    • Add olive oil, shallots, red pepper flakes, and garlic to a large pot and cook over medium heat. 
    • Once the garlic becomes fragrant stir in the white wine and cook for 2-3 minutes or until the wine reduces by half. 
    • Add the lobster broth and lemon juice, and cook for 2 minutes. Stir in the butter and season the broth with salt and pepper. 
    • Stir in the mussels, cover with a lid, and give your pot a good shake. Cook for 2 minutes. 
    • Remove the pot from the heat and uncover. If any mussels do not open, simply discard them. 
    • Garnish the mussels with parsley, check for seasoning, and enjoy! 

    Notes

    • Double-check the mussels before serving and discard any closed mussels.
    • I like to grab a ladle and spoon the lobster broth over the cooked mussels right before serving.
    • Serve the mussels in a large bowl and a separate bowl to discard the shells.
    • Don’t overcook the mussels. Mussels cook extremely quickly. 3 minutes max!
    • Use a good quality pinot grigio or Sauvignon blanc for this recipe. Avoid red or fruity wines.
    • All I did was add 1 tbsp of lobster bouillon to 1 cup of water. Feel free to use seafood stock or vegetable stock instead.

    Nutrition

    Calories: 277kcal | Carbohydrates: 10g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 580mg | Potassium: 545mg | Fiber: 1g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 5mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Appetizers, Low Carb Recipes

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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