Friday, November 18, 2022

Garlic and Herb Steamed Mussels #FishFridayFoodies

Impress your guests with this amazingly simple and delicious Seafood Platter.  Simple preparation and very little time is involved, yet the WOW factor is incredible.

Seafood Platter

 Welcome to the November edition of Fish Friday Foodies........

Sue of Palatable Pastime is hosting this month and asked us to share recipes featuring Mussels.  I love mussels but my family?  Not so much.  So I only make them as appetizers when we have guests.  I have shared a couple of recipes with you in the past including Grilled Mussels and Steamed Mussels that were used at a Seafood Boil.  

Prep for steamed mussels

For today's post, I steamed them again but this time adding garlic and herbs to some sparkling wine in order to impart some amazing flavor.

Let's take a look at how the others prepared and served their mussels........

Steamed Mussels

Put the mussels into the boiling wine flavored with herbs and cook them just until they open, removing them as they do.  Any that do not open should be discarded.

Seafood on Platter

I shucked them and put them in the refrigerator to chill while I prepared the rest of the seafood for a seafood platter that I made as an appetizer when having friends for dinner.

Appetizers, Seafood, Mussels, Wine
Yield: 12 Mussels
Author: Wendy Klik
Garlic and Herb Steamed Mussels

Garlic and Herb Steamed Mussels

Sparkling wine, garlic and fresh herbs infuse these mussels with wonderful flavor.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min


  • 12 mussels, scrubbed and debearded
  • 2 c. sparkling wine
  • 2 cloves garlic, peeled and smashed
  • 1 stem rosemary
  • 2-3 sprigs thyme
  • 2 T. butter, if serving immediately


  1. Place the wine, garlic, rosemary and thyme into a large skillet over high heat and bring to a boil.
  2. Add the mussels, cover and steam removing the mussels as they open and discarding any that fail to open.
  3. If serving immediately, remove the garlic and herbs and boil liquid until reduced by half, stir in the butter until the liquid is of sauce consistency and pour over the cooked mussels. Serve with crusty bread.
  4. For use on a seafood platter, shuck the mussels, cover and refrigerate until ready to use.

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