Garlic Steamed Mussels

1. 1

   In Dutch oven, bring wine and water to a boil over high heat.

2. 2

   Add mussels; return to a boil.

3. 3

   Reduce heat to low and simmer covered 3 minutes or until mussels open.

4. 4

   With slotted spoon, remove mussels to large bowl; discard any unopened shells.

5. 5

   Strain liquid from Dutch oven using strainer line with cheesecloth or paper towels.

6. 6

   Reserve enough liquid to equal 1 1/2 cups.

7. 7

   Rinse and wipe pot clean.

8. 8

   In same Dutch oven, bring savory herb with garlic soup mix blended with reserved 1 1/2 cups liquid to a boil over high heat.

9. 9

   Pour over mussels. Serve with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.