Ditalini’s Steamed Mussels (& Crouton’s Lobster Claw Boil)

Yesterday I posted a short entry about holiday gluttony, along with a photo of our Christmas Eve seafood feast. It occurred to me you might want to know how we prepared it. My recipe for shrimp boil is already in the index; below you’ll find our recipes for steamed mussels and boiled lobster claws.

Steamed mussels, lobster claws, shrimp

Ditalini's Steamed Mussels (& Crouton's Lobster Claw Boil)

  • Servings: 4-6
  • Difficulty: medium
  • Print


  • 3 lbs mussels
  • 2 tbsp butter
  • 1/4 cup onions, chopped finely
  • 1 cup dry white wine
  • 1/2 cup fresh parsley, chopped
  • pepper to taste


Scrub the mussels under running water with a stiff brush. Melt butter in a medium to large stock pot; add the onion and sauté until clear. Pour in the wine and add the mussels. Raise heat to medium or high, cover the pot, and steam the mussels for about 5 minutes or until their shells open. Use a large slotted spoon to remove the mussels and place them in a serving bowl. Grind some pepper into the wine broth in the pot, then pour it over the mussels. Sprinkle the mussels with parsley. Serve in individual bowls with wine broth and crusty bread.

Lobster Boil

When Ditalini went shopping for shrimp at Costco, she also found a bag of lobster claws in the shell. After I boiled the shrimp (per this recipe) I simply dumped the lobster claws into the same pot of boiling liquid, put a cover on it, and boiled them for 5 minutes. We didn’t even serve the claws with butter—they were delicious right out of the shell.


Amateur cook and barbecue fanatic.

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