Mussels with Lobster Broth

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.

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.

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!

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.

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.

More Recipes You Might Enjoy

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

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