This light and fresh seafood dish is perfect for summer. The sauce is made with plenty of of buttery ghee and garlic! And fresh mango puree and white wine! Snack on this outdoors and pretend you’re at the beach (and if you actually live near a beach, I’m jealous)! Mussels are so simple to make but they seem so fancy don’t they?! This would be a perfect recipe to make on a romantic date night or for a birthday, anniversary or any special occasion.
How to Prep/Clean Mussels:
When you buy mussels, look for ones that are tightly closed. Also, if you can try to buy them the same day you plan to make them then do that. When you buy mussels, many times they are already debearded, meaning the brown strands have already been removed. But if you see these strands then just pull them out. To clean the mussels, rinse them well in cold water and remove the beards. Discard any mussels that have cracks in them or any that remain open even after you tap them on a hard surface – if they don’t close that means they are likely dead. Honestly cleaning them is the most time consuming part – but it really doesn’t take all that long. And cooking them takes just minutes! You steam them for a few minutes and once the mussels open up, they are ready to eat! My husband and I can finish these up very quickly so I’d suggest either serving this as an appetizer or enjoying it as a light meal. It goes well with a toasty baguette (gluten-free for me!), a big salad and a glass of wine 🙂 Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
