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Mediterranean Steamed Mussels

Mediterranean Steamed Mussels

  • Ready In 20 minutes
  • Serves 2

Food: What the Heck Should I eat? is out now! This is one of my favorite recipes from the book. For more recipes like this, check out Food: What the Heck Should I eat? Mussels are one of the tastiest foods from the sea, and this salty, spicy blend of flavors only emphasizes how sweet and satisfying they are. A great source of protein, these are absolutely perfect as an appetizer or as a larger meal-size serving. Click here to view PDF version.

  • 4 large garlic cloves

  • 2 tablespoons capers

  • 4 anchovies

  • 1 small dried red chile

  • 1⁄2 teaspoon sea salt

  • 1 tablespoon extra virgin olive oil

  • 2 cups low-sodium chicken stock

  • 3 pounds mussels, rinsed well, beards removed

  • 1⁄4 cup parsley leaves, roughly chopped

  • zest of 1 lemon

Step 1

Combine the garlic, capers, anchovies, red chile, and sea salt on a cutting board and chop until they become a paste. You can also use a mortar and pestle if you have one.

Step 2

In a 5- or 6-quart Dutch oven, warm the olive oil over medium-high heat. Add the prepared garlic paste and cook for about 2 minutes, stirring often. Pour in the chicken stock and bring to a boil. Carefully add the mussels.

Step 3

Place the lid on the pot and steam the mussels until all have opened up, 4 to 5 minutes. Divide the mussels between two bowls, then pour 3⁄4 to 1 cup of broth over them and serve. Add the parsley and lemon zest and toss.

Nutritional analysis per serving

calories 370 • fat 13 g • saturated fat 2 g • cholesterol 112 mg • fiber 0.2 g • protein 47 g • carbohydrate 14 g • sodium 1,298 mg

Mark Hyman MD is the Head of Strategy and Innovation, Cleveland Clinic Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.