Go Back
+ servings
black opened mussels with a spoon in a white bowl with a lemon on the side.
Print Recipe
5 from 1 vote

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!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 277kcal

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