Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped parsley
  • 4 pounds mussels, scrubbed and debearded
  • 1 cup clam juice
  • 2 tablespoons unsalted butter
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      520 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 58 grams protein; 142 milligrams cholesterol; 1676 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. In a large (6 quart) pot over medium-high heat, saute garlic in olive oil until garlic is browned on edges, about 2 minutes. Add basil, parsley and mussels. Stir gently for 30 seconds. Add clam juice. Cover pot, and increase heat to high. Steam until mussels open, about 5 minutes.
  2. Remove mussels to serving plates. Whisk butter, 1 tablespoon at a time, into broth in pot. Boil until sauce is concentrated, about 2 to 3 minutes. Spoon over mussels. Serve immediately.

Dining and Cooking