Mussels Steamed in Garlic Herb Broth

Other Fast Without Oil Published April 01, 2026

The classic preparation steams mussels in white wine, but wine is not permitted on no-oil fasting days. The solution is simple: vegetable broth with a generous amount of garlic, lemon juice, and fresh herbs produces a steaming liquid that is every bit as aromatic. Mussels are invertebrates — shellfish permitted on all fasting days — and they cook in their own briny liquor, which needs no oil to be extraordinary.

Five minutes of active cooking for a pot of mussels. This is the most impressive no-oil meal you can make with the least effort.

FASTING LEVEL: Fast Without Oil (cooked food permitted, no oil, no wine — shellfish always permitted)
SERVINGS: 2
TIME: 20 minutes

INGREDIENTS

- 1 kg mussels, scrubbed and debearded
- 6 cloves garlic, thinly sliced
- 1 1/2 cups vegetable broth
- Juice of 1 lemon
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 1/2 cup fresh parsley, roughly chopped
- Fresh thyme sprigs (or 1/2 teaspoon dried thyme)
- Salt and black pepper to taste
- Crusty bread, for serving

METHOD

1. Inspect the mussels. Discard any that are open and do not close when tapped firmly — they are dead and not safe to eat.

2. Pour the vegetable broth into a large pot with a tight-fitting lid. Add the garlic, lemon juice, red pepper flakes, bay leaves, and thyme. Bring to a simmer over medium-high heat.

3. Add all the mussels at once. Cover tightly and cook for 4-5 minutes, shaking the pot once or twice, until the mussels have opened. Do not overcook — they become rubbery.

4. Remove from heat. Discard any mussels that have not opened. Add the parsley, season with salt and pepper, and toss gently.

5. Serve the mussels in deep bowls with all of the broth. Provide bread for soaking up every drop — the broth is the best part.

NOTES

- The broth from the mussels themselves is intensely flavorful and salty. Taste before adding salt.
- Frozen mussels work if fresh are unavailable. They are already cleaned and often partially cooked — reduce steaming time to 2-3 minutes.
- Adding a diced tomato to the broth in step 2 creates a variation closer to Italian-style preparation.
- A squeeze of lemon at the table just before eating brightens everything.