Mussels in White Wine

Name: Mussels in White Wine
Prep time: 15 min
Total time: 30 min
Yield: 2 Servings as a main or 4 Servings as a starter
Ingredients: 3 pounds mussels, cleaned and de-bearded; 2 Tablespoons unsalted butter; 2 Tablespoons good olive oil; u00bd cup shallots, chopped; 1u00bd Tablespoons garlic, minced; u2153 cup flat-leaf parsley, chopped; 1 cup white wine; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; baguette, for serving

By Leslie Blythe Seafood Boiling, Sautéing, Simmering

August 16, 2016

I have eaten mussels many different ways, but this is the most classic way to serve them. Mussels in White Wine is very easy and fast to make.

Prep: 15 mins
Cook: 15 mins
Yields: 2 Servings as a main or 4 Servings as a starter

Ingredients

3 pounds mussels, cleaned and de-bearded

2 Tablespoons unsalted butter

2 Tablespoons good olive oil

½ cup shallots, chopped

1½ Tablespoons garlic, minced

⅓ cup flat-leaf parsley, chopped

1 cup white wine

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

baguette, for serving

Directions

1In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Then add the wine, salt, and pepper. Bring to a boil.

2Add the mussels and parsley, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot with sliced baguette to sop up the juice.

Note - Mussels that do not close when tapped before cooking are dead and should be tossed out. If the mussels don't open after you cook them, it means the mussel was dead before you cooked them and they should be discarded.

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