Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Baked Mussels in Garlic Butter Sauce
- add review
- #50139
All these magnificent mussels need is a bright garlic butter with fresh parsley and black pepper. Serve with a big loaf of good, crusty bread and an even bigger pile of napkins.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
2 pounds fresh or frozen whole shell mussels, uncooked
1/2 cup butter, softened
4 cloves garlic, finely minced
4 tablespoons chopped fresh parsley, chopped
freshly ground black pepper, to taste
lemon wedges
directions
Preheat the oven to 425 degrees F.
Place the mussels in the top of a steamer over simmering water. Steam the mussels just until they open. Discard any that do not open (do not overcook the mussels, err on the side of caution and just discard any that do not open when the others do). Note that frozen mussels will take slightly longer than fresh mussels but you do not need to thaw them first.
Remove the top shells of the mussels and place the bottom shells with the mussel flesh on a rimmed baking sheet.
Combine the butter, garlic, parsley, and black pepper until smooth. Add a dollop of the garlic butter to each mussel. Place the mussels in the oven and bake at 425 degrees F for 5-7 minutes or until the garlic butter is bubbly.
Remove the baked mussels from the oven and serve immediately with lemon wedges and fresh bread for dipping.
recipe tips
Use unsalted butter to better control the saltiness of the dish. You may need to add salt, to taste.
Squeeze the lemon wedges over the mussels before serving.
Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
For a more indulgent dish, add some grated Parmesan to the mussels before baking.
If you're serving these as an appetizer, calculate about 1/2 pound of mussels per person.
To make it a heartier meal, serve alongside pasta tossed in the same garlic butter sauce.
Remember to have plenty of crusty bread on hand to soak up the delicious garlic butter sauce.
The amount of garlic used can be adjusted as needed.
For a little heat, add a sprinkle of crushed red pepper flakes to the garlic butter.
Always check for any dietary restrictions or shellfish allergies among your guests before serving.
common recipe questions
Is it necessary to use fresh mussels?
Fresh mussels are ideal, but frozen ones work well too. Just remember that frozen mussels might take a bit longer to open when steaming.
Can I prepare the garlic butter in advance?
Yes, you can prepare the garlic butter ahead and store it in the refrigerator. Let it come to room temperature before using.
How do I know when the mussels are done steaming?
Mussels are done when they open up. Discard any that remain closed after steaming.
Can I add other herbs to the garlic butter?
You can customize the butter with other herbs like thyme, basil, or dill.
What if I don’t have fresh parsley?
Dried parsley can be used, but the fresh parsley gives a better, fresher flavor.
How do I clean the mussels before cooking?
Rinse them under cold water and remove any beards or barnacles with a knife. Soak them in cold water for a few minutes to let them expel any sand.
Is it okay to consume mussels that have opened before cooking?
Discard any mussels that are open before cooking and don't close when tapped.
How should I store any leftover baked mussels?
It's best to consume them immediately, but if you have leftovers, store them in an airtight container in the refrigerator and consume within one day.
Can this dish be reheated?
Yes, but be careful not to overcook the mussels when reheating.
tools needed
Steamer: To steam the mussels until they open and are cooked through. If you don't have a steamer, you can use a large pot with a metal colander or metal strainer placed on top to hold the mussels.
Rimmed Baking Sheet: To hold the bottom shells of the mussels with the mussel flesh and garlic butter mixture for baking in the oven. Make sure the baking sheet has raised edges to prevent any butter from spilling out.
Small Bowl: For mixing the softened butter, minced garlic, chopped parsley, and freshly ground black pepper to create the garlic butter sauce for the mussels.
nutrition data
404 calories, 28 grams fat, 10 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
August 21, 2014
Recipe should insist on LOTS of bread for dipping because the garlic butter is almost as good as the mussels themselves. Made this as an appetizer but it really could be a whole meal it's so delicious.
August 6, 2014
I could easily make a meal out of these! I used salted butter because I was afraid it would lack flavor otherwise. That was the only change I made.
July 3, 2013
I wasn't sure why this called for frozen mussels. I bought fresh and they worked great. Simple recipe but I liked that because I love the flavor of fresh mussels.
March 25, 2008
Tricky with the frozen mussels, but well worth it. It was described as BETTER than a restaurant!! woo hoo!!