Mussels in Garlic Butter
A pound of mussels, butter, garlic, and a ladle of bone broth. The cheapest shellfish in the case is also the highest in B12 per dollar by a wide margin.
- Total
- 18 min
- Yield
- 2
- Category
- Dinner
10 prep · 8 cook
servings
Mussels
Ingredients
0 / 5Method
-
Step 1
Sort the mussels. Any that are open and will not close when tapped are dead - discard them.
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Step 2
Melt the butter in a wide pot with a lid. Cook the garlic 60 seconds over medium heat.
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Step 3
Add the broth and bring to a boil, then dump in the mussels and cover.
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Step 4
Steam 4 to 6 minutes, shaking the pot once, until the shells gape open. Anything still closed after 8 minutes gets discarded, not forced.
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Step 5
Pull the pot off the heat. Eat the mussels straight from the shell and drink the broth at the bottom - that is where the B12 and the butter went.
