Directions
- Prepare the mussels: Scrub and debeard mussels under cold running water. Discard any that are open and don’t close when tapped.
- Make the garlic butter base: In a large pot or deep skillet, melt butter with olive oil over medium heat. Add onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened and fragrant.
- Steam the mussels: Add mussels to the pot and pour in the white wine or seafood stock. Cover with a lid and cook 5–7 minutes, shaking the pot occasionally, until mussels open. Discard any that remain closed.
- Finish the dish: Season gently with black pepper and toss the mussels in the garlic butter sauce to coat evenly.
- Serve: Transfer the mussels and sauce to a rustic serving bowl. Sprinkle with fresh parsley and serve with lemon wedges on the side. Crusty bread is perfect for soaking up the flavorful sauce.
Recipe Details
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Add a pinch of red pepper flakes for subtle heat.
- Substitute half the butter with flavored compound butter (e.g., herb or garlic butter) for extra richness.
- Swap red bell pepper for yellow or orange for a sweeter touch and color variation.
- Serve with cooked pasta or rice to make a heartier meal.
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