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Ingredients

  • 4 pounds of mussels
  • 4 cloves of garlic, minced (or a heaping Tbsp)
  • 2 shallots, finely chopped
  • 2 cups of dry white wine (Pinot Grigio or Sauvignon Blanc are best)
  • ½ tsp dried oregano leaves
  • ½ tsp dried thyme leaves
  • 1 tsp lemon zest
  • 1/8 tsp chili flakes
  • ¼ tsp of salt
  • 4 Tbsp non-dairy butter or olive oil
  • 2 Tbsp chopped parsley

Directions

  1. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  2. In a large stockpot set over medium heat, combine wine, shallots, garlic, oregano, thyme, lemon zest, chili flakes and salt. Simmer 5 minutes. Add mussels, cover, and increase the heat to high. Cook until all mussels are open, about 5 minutes. Turn off the heat and stir in the butter or olive oil.
  3. Divide mussels and broth among four bowls. Garnish with the parsley. Serve immediately.

Nutritional Facts

Calories
287 Cal
Fat
15.3g (Saturated Fat: 2.3g)
Carbohydrates
10g
Fiber
0.2g
Sugar
1g
Protein
7.6g
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