Recipe: Mediterranean Steamed Mussels

Perfect as an appetizer or a meal

Mussels are one of the tastiest foods from the sea, and this salty, spicy blend of flavors only emphasizes how sweet and satisfying they are. A great source of protein, these are absolutely perfect as an appetizer or as a larger meal-size serving.

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  • 4 large garlic cloves
  • 2 tablespoons capers
  • 4 anchovies
  • 1 small dried red chile
  • 1⁄2 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil
  • 2 cups low-sodium chicken stock
  • 3 pounds mussels, rinsed well, beards removed
  • 1⁄4 cup parsley leaves, roughly chopped
  • Zest of 1 lemon


  1. Combine the garlic, capers, anchovies, red chile and sea salt on a cutting board and chop until they become a paste. You can also use a mortar and pestle.
  2. In a 5- or 6-quart Dutch oven, warm the olive oil over medium-high heat. Add the prepared garlic paste and cook for about two minutes, stirring often. Pour in the chicken stock and bring to a boil. Carefully add the mussels.
  3. Place the lid on the pot and steam the mussels until all have opened up, four to five minutes. Divide the mussels between two bowls, then pour 3/4 to 1 cup of broth over them and serve. Add the parsley and lemon zest and toss.

Nutritional analysis per serving

Serves two

Calories 370

Fat 13 g

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Saturated fat 2 g

Cholesterol 112 mg

Fiber 0.2 g

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Protein 47 g

Carbohydrate 14 g

Sodium 1,298 mg

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