Mussels Sautéed

Mussels Sautéed

The mussels steamed in salt water, garlic and parsley are served with lemon wedges. Usually, they are eaten sprinkled with lemon juice and with an occasional morsel of bread and a sip of a fresh and light wine.
Course Appetizer
Cuisine Italian


  • 3 lbs mussels cleaned
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic sliced
  • fresh parsley chopped
  • salt and pepper, to taste
  • 2 lemons quartered
  • fresh parsley twigs for garnish


  • Wash the mussels in cold water and set aside.
  • In a 4-quart saucepan place 3 tablespoons of olive oil and the sliced garlic cloves; turn the heat to high and as soon as the garlic is fragrant add the mussels, 1 cup of water mixed with a teaspoon of salt. When it starts to boil, bring heat to a low and simmer covered for 5 minutes, shaking occasionally.
  • At this point, all mussels should be open, discard any unopened.
  • With a slotted spoon, transfer the mussels into a serving platter, spoon over some of the cooking liquid, garnish with the parsley twigs, the quartered lemons, and some freshly ground black pepper. And, do not forget the bread!…

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