Mussels in a pan are a delicious dish perfect to enjoy as is or accompanied by a crunchy bruschetta, here is the recipe to prepare them.
If you like recipes with mussels, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 229.99 (Kcal)
- Carbohydrates 11.83 (g) of which sugars 2.31 (g)
- Proteins 30.13 (g)
- Fat 6.94 (g) of which saturated 2.06 (g)of which unsaturated 4.83 (g)
- Fibers 1.08 (g)
- Sodium 733.53 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 People
- 2.2 lbs mussels
- 1 cup stems cherry tomatoes
- 1/4 dry white wine
- 1 bunch parsley
- 1 clove garlic
- 1 chili pepper
- 1 lemon
Tools
- 1 Bowl
- 1 Pan 9.5 inches
- 1 Lid
Procedure
Preparing good mussels in a pan is very easy, here are the steps to prepare them.
First, I recommend following my tips for cleaning mussels perfectly.
When the mussels are cleaned, it’s time to cook.
Place a pan on medium heat, add a drizzle of oil and a clove of garlic in its skin (crushed garlic with the skin).
When the garlic has flavored the oil, you can add the cherry tomatoes cut in half, the parsley, and a whole chili pepper. Sauté in the pan over high heat, when the tomatoes are wilting, it’s time to add the mussels.
Add the cleaned mussels to the pan, deglaze with white wine, and cook covered until all your mussels have opened.
Remove the pan from the heat and remove the garlic and chili pepper from the pan.
Your mussels in a pan are ready!
Plating Tips:
Serve the mussels in a large bowl accompanied by warm bread croutons. You can prepare the mussels in advance, shell them, and store them immersed in their cooking water so they don’t dry out. I only remove the empty shell and leave the shell attached to the mussel.
Wine Pairing for Mussels in a Pan:
For me, mussels are served with Vermentino, you can choose whether Sardinian or Tuscan.
