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Mussels with Herbed Garlic Butter

Mussels steam-roasted in your June Oven make a wonderful main or an appetizer. You can pair them with June’s Garlic Bread or French Fries for a bistro-style meal, or toss the pan juices with cream and hot pasta before ladling the mussels on top for a spin on an Italian classic. To keep your mussels at their freshest, wait to clean them until the day you cook them. If you buy them a day ahead, remove them from their packaging, place them in a bowl and keep them covered with a damp cloth in your refrigerator.

Prep Time — 20 min
Cook Time — 12 min
Servings — 2
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Ingredients

1 cup parsley leaves

5 garlic cloves

¼ cup unsalted butter

1 tablespoon lemon juice

¼ teaspoon red pepper flakes

½ teaspoon salt

¼ teaspoon black pepper

2 pounds mussels

½ cup dry white wine

lemon wedges

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the bottom position, preheat the June Oven to 450°F on the Bake cook mode.

June Oven

Make the compound butter

In the base of a food processor, combine the parsley, garlic, butter, lemon juice, red pepper flakes, salt and pepper. Pulse, scraping down the sides as necessary with a spatula, until garlic and parsley are finely chopped and the mixture resembles a paste, about 10-12 long pulses.

1 cup parsley leaves

5 garlic cloves

¼ cup unsalted butter

1 tablespoon lemon juice

¼ teaspoon red pepper flakes

½ teaspoon salt

¼ teaspoon black pepper

measuring cups

measuring spoons

spatula

food processor

Sort the mussels

Inspect each mussel carefully. Discard any that have opened or have cracked shells. If some are partly open, tap them with your finger, and if they close back up they are fine.

2 pounds mussels

Rinse the mussels

Place the mussels in a large bowl. Fill the bowl with cold water and swish the mussels around with your hands. Pour out the water and repeat until you have rinsed the mussels several times.

large bowl

water

Clean and debeard the mussels

Clean the shells, if necessary, with a brush or the end of one of the mussels. If any mussels have “beards” (stringy membranes hanging from the shells), remove them by grasping firmly and pulling them toward the shell’s hinge. Do not do this until just before cooking or the mussels will spoil.

Season and cover the mussels

Transfer the mussels to the roasting pan and spread them out in an even layer. Dollop the compound butter evenly over the mussels. Add the wine and cover tightly with foil.

½ cup dry white wine

roasting pan

liquid measuring cup

foil

Steam the mussels

Transfer the covered pan to the bottom shelf of the June Oven. Roast the mussels about 12 minutes, until most have opened. June will notify you when the mussels should be checked. If most mussels haven't opened, cover the pan with foil again and follow directions on your June to continue cooking.

Remove the mussels

Take the mussels out of the June Oven and carefully remove the foil. Discard any unopened mussels.

slotted spoon

Serve

Using a slotted spoon, divide the mussels between two bowls or place in one large bowl. Pour the broth from the pan over the mussels and serve immediately with lemon wedges for squeezing.

lemon wedges

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