Steamed Mussels


5 lb (2,5 kg) mussels

3/4 cup white wine
3/4 cup water
1 medium onion finely chopped
1 tsp salt
2 cloves garlic, minced
1 small bunch of fresh parsley leaves
1/3 cup fresh parsley leaves, chopped


  • Wash and scrub mussels well, remove beards and discard any mussels that are not tightly closed.
  • In a large pot combine wine, water, chopped onion, salt, minced garlic and bunch of parsley. Bring to boil.
  • Add prepared mussels, cover and steam, shaking pot occasionally, until shells open (about 6-7 minutes).
  • With slotted spoon, transfer mussels to the serving bowl. 
  • Discard any mussels that don't open.
  • Sprinkle mussels with chopped parsley and serve immediately.

Real Cooking

A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. The saltwater mussels (family Mytilidae) and freshwater mussels (family Unionidae) are not thought to be closely related, and are grouped in different subclasses, despite considerable similarities in appearance.

Mussels are filter feeders that feed on microscopic organisms called plankton. They do so by sucking in water through their inhalent (incurrent) siphon. The inhaled water is then brought into the branchial chamber by the actions of the cilia located on the gills for cilliary-mucus feeding. The left over water exits out the exhalent (excurrent) siphon. The labial palps finally funnel the food into the mouth where digestion can continue. FREE Recipes