20 minutes

Steamed Mussels


  • Abbio Stock Pot
  • Measuring cups 
  • Cutting board
  • Mixing bowl
  • Microplane 
  • Ladle 


    • Clean your mussels by running them under cold water and scrubbing them with a clean brush or sponge. You should also remove the beards, or string that runs along the edge of shell.
    • Mince garlic and set aside.
    • Zest half of the lemon and squeeze the juice into a small bowl. Quarter the other half and serve with cooked mussels. 
    • Roughly chop 1 cup of parsley.


    1. In a Abbio Stockpot heat butter over medium-high heat.
    2. Add garlic and cook until and garlic is soft 3 minutes.
    3. Add 3/4 cup of wine wine, lemon zest and 1 tablespoon lemon juice and stir to combine.
    4. Add the mussels to the pot, cover and steam.
    5. Open the lid and stir mussels every minute or so.
    6. Cover and cook until mussels open up and cooked, about 3-4 minutes. 
    7. Once most of the shells are open, taste your sauce and add lemon juice, salt, and pepper to taste. 
    8. Top with chopped parsley, and serve in large bowl with the lemon wedges and a crusty loaf of bread.