Mussels with garlic and lemon

Name: Mussels with garlic and lemon
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1.5 kg fresh mussels; 8 cloves garlic; 1 onion; 1 cup Fish stock or water; 1/4 cup lemon juice; 60 grams butter; 1/2 cup parsley; 1/2 teaspoon salt

Mussels steamed in a butter, garlic and onion broth, served with bread for dipping.

Cooking time: 30 min
Hands-on time: 30 min
Difficulty: Medium
Cuisine: French
Calories: 540
Contains: Dairy, Fish, Shellfish

The first step here is about safety before cooking: any open mussel that doesn't close when tapped is thrown away, and any shell still closed after cooking is thrown away too. After that, a few minutes under the lid is enough, with bread for the broth.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the mussels

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Pot with a tight lid — Trapped steam is what opens the shells; without a lid they will not open.

Method

Check each mussel: discard any open ones that don't close when tapped.
12 min
You’ll know it’s ready when
All the mussels are closed, or close when tapped.
Tip: A mussel that won't close is dead before cooking — this isn't about the recipe, it's about safety.
Sauté the onions and garlic in butter until they wilt without browning.
5 min
You’ll know it’s ready when
The onions are translucent and have a strong aroma.
Add the broth and bring it to a boil, then add the mussels and cover the pot.
4 min
You’ll know it’s ready when
Steam is rising from under the lid.
Shake the pot once or twice and leave it until the shells open.
6 min
You’ll know it’s ready when
Most of the shells have opened.
Tip: Discard any shells that remain closed after cooking.
Add the lemon, parsley and salt, and serve immediately with bread for dipping in the broth.
3 min
You’ll know it’s ready when
The broth is golden and the shells are open.