Steamed mussels with shrimp and garlic bread

Steamed mussels with shrimp and garlic bread

16 ratings

Mengting, Kitchen Stories


„A super easy one-pot meal – quick to prepare, yet still impressive.“

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
700 g
mussels (ready to cook)
200 g
shrimp (peeled, deveined)
50 g
fennel
50 g
carrot
2
shallots
2 cloves
garlic
150 ml
white wine
1
bay leaf
1 sprig
thyme
10 g
parsley
1
lemon
olive oil for frying
salt
pepper
garlic bread (to serve)
Metric
Imperial
  • 700 g mussels (ready to cook)
  • 200 g shrimp (peeled, deveined)
  • 50 g fennel
  • 50 g carrot
  • 2  shallots
  • 2 cloves garlic
  • 150 ml white wine
  • 1  bay leaf
  • 1 sprig thyme
  • 10 g parsley
  • 1  lemon
  • olive oil for frying
  • salt
  • pepper
  • garlic bread (to serve)

Utensils

  • tall pot with lid
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Pinot Grigio, 2012
A refreshing, pleasant, cooled pinot grigio is the perfect companion for this Mediterranean dish. The mild acidity of this Italian white wine playfully augments the fine flavors of mussels and scampi.

Nutrition per serving

Cal
265
Protein
31g
Fat
5g
Carb
9g

Step 1/5

Peel, crush, and roughly chop the garlic cloves. Finely dice the fennel, carrots, and shallots.
  • 2 clove garlic
  • 50 fennel
  • 50 carrot
  • 2 shallots
  • cutting board
  • knife

Peel, crush, and roughly chop the garlic cloves. Finely dice the fennel, carrots, and shallots.

Step 2/5

Sear the shrimp in a hot saucepan with some olive oil and the roughly chopped garlic. Season with salt and pepper, then remove from the saucepan.
  • 200 shrimp
  • olive oil for frying
  • salt
  • pepper
  • tall pot with lid
  • cooking spoon

Sear the shrimp in a hot saucepan with some olive oil and the roughly chopped garlic. Season with salt and pepper, then remove from the saucepan.

Step 3/5

Sauté the diced vegetables in the same saucepan and season with salt and pepper. Add a small amount of olive oil if required.
  • olive oil for frying
  • salt
  • pepper

Sauté the diced vegetables in the same saucepan and season with salt and pepper. Add a small amount of olive oil if required.

Step 4/5

Add mussels and, again, season with salt and pepper. Deglaze pan with white wine and add bay leaf and sprig of thyme. Put the lid on for approx. 5 – 7 min., so that the mussels can open in the steam.
  • 700 mussels
  • 150 ml white wine
  • 1 bay leaf
  • 1 sprig thyme
  • salt
  • pepper

Add mussels and, again, season with salt and pepper. Deglaze pan with white wine and add bay leaf and sprig of thyme. Put the lid on for approx. 5 – 7 min., so that the mussels can open in the steam.

Step 5/5

Meanwhile, chop parsley and cut lemon into wedges. As soon as the mussels have opened, fold in the parsley, put the shrimp back in the saucepan, and place the lemon wedges on top. Serve in stock.
  • 10 parsley
  • 1 lemon
  • garlic bread (to serve)
  • cutting board
  • knife

Meanwhile, chop parsley and cut lemon into wedges. As soon as the mussels have opened, fold in the parsley, put the shrimp back in the saucepan, and place the lemon wedges on top. Serve in stock.