Steamed Garlic and Herb Mussels


  • 2 kg medium black mussels
  • 2 tbsp. olive oil
  • 8 cloves garlic, crushed
  • 4 fresh red Thai chillies, seeded and finely chopped
  • 1 tbsp. finely grated lemon rind
  • 1 cup lemon juice
  • 1 cup lemon juice
  • 1 cup dry white wine
  • ½ cup fresh flat-leaf parsley, finely chopped
  • ½ cup fresh basil, finely chopped


  1. Scrub mussels, remove the bread.
  2. Heat oil in a large saucepan, cook garlic, chilli and rind, stirring about 2 minutes or until fragrant.
  3. Add mussels, juice and wine.
  4. Bring to a boil.
  5. Cook covered, about 5 minutes or until mussels open (discard any that do not open).
  6. Remove mussels from pan.
  7. Bring pan liquid to a boil, cook uncovered about 10 minutes or until mixture thickens slightly.
  8. Return mussels to the pan, simmer, stirring until heated through.

Serves 6.

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