Steamed mussels with shrimp and garlic bread

Based on 30 ratings
Mengting Gao

Mengting Gao

www.kitchenstories.com

Founder

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)
1 bulb fennel
50 g carrot
shallots
2 cloves garlic
150 ml white wine
bay leaf
1 sprig thyme
10 g parsley
lemon
olive oil for frying
salt
pepper
garlic bread (to serve)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
265
Protein
31 g
Fat
5 g
Carb
9 g
  • Step 1/5

    Peel, crush, and roughly chop the garlic cloves. Finely dice the fennel, carrots, and shallots.
    • 2 cloves garlic
    • 1 bulb fennel
    • 50 g carrot
    • 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 g 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 g mussels
    • 150 ml white wine
    • 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 g parsley
    • 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.