These steamed mussels are cooked with garlic and lemon for a fantastic aromatic flavor! Low carb and keto recipe.
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I *love* mussels (and all shellfish, actually!), and I was shocked to discover that this is the first recipe on the blog that even mentions them! I decided to pair the mussels with a classic flavor combination of garlic, lemon, and fresh parsley. The chipotle version will come at a later date. 🙂
I've actually slightly cheated with this recipe, because rather than cooking live mussels <gulp>, I've used cooked frozen mussels. They may not be as good as fresh, but they're a close second! You could serve this dish as a wonderful appetizer or light lunch to share.
How to Make Steamed Mussels with Garlic and Lemon
Melt some butter in a large sauté pan and add the frozen mussels. Place a lid over the pan and steam until all the mussels are open, shaking the pan occasionally. Note: discard any that do not open. As the mussels thaw and cook they will release a wonderful seafood broth – one of the benefits of cooking from frozen!
Remove the lid and add the cream, garlic, and lemon juice, and continue to cook until the sauce starts to thicken. Test for seasoning and add salt and pepper as required.
Transfer the mussels and the broth to a serving bowl, and sprinkle with chopped parsley. Serve immediately.
The broth is SO good – so make sure you provide spoons and/or some low carb bread for mopping it up!
Steamed Mussels with Garlic and Lemon
These steamed mussels are cooked with garlic and lemon for a fantastic aromatic flavor! Low carb and keto recipe.
Ingredients
- 1 tbs butter
- 1 lb cooked frozen mussels in their shells
- ¼ cup heavy cream
- 1 tbs lemon juice
- 1-2 cloves garlic, minced or grated
- salt and black pepper
- chopped fresh parsley
Instructions
- Melt some butter in a large sauté pan and add the frozen mussels. Place a lid over the pan and steam until all the mussels are open, shaking the pan occasionally. Note: discard any that will not open.
- Remove the lid and add the cream, garlic, and lemon juice, and continue to cook until the sauce starts to thicken. Test for seasoning and add salt and pepper as required.
- Transfer the mussels and the broth to a serving bowl, and sprinkle with chopped parsley. Serve immediately.
Notes
6g net carbs per serving (half the recipe)
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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 262Total Fat 19gSaturated Fat 11gCholesterol 90mgSodium 412mgCarbohydrates 6gNet Carbohydrates 6gFiber 0gProtein 15g