Steamed Mussels with Wine, Garlic & Parsley

Name: Steamed Mussels with Wine, Garlic &amp; Parsley
Ingredients: 3-1/2 to 4 lb. mussels; 2 Tbs. extra-virgin olive oil; 1 Tbs. unsalted butter; 6 medium cloves garlic, finely chopped; 4 shallots, thinly sliced; 1/4 tsp. crushed red pepper flakes; 1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine; 3/4 cup chopped fresh flat-leaf parsley; Good-quality crusty bread, sliced or torn into pieces, for serving

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Servings: 7

Author : Joanne Smart

Steamed Mussels with Wine, Garlic & Parsley

Ingredients

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3-1/2 to 4 lb. mussels2 Tbs. extra-virgin olive oil1 Tbs. unsalted butter6 medium cloves garlic, finely chopped4 shallots, thinly sliced1/4 tsp. crushed red pepper flakes1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine3/4 cup chopped fresh flat-leaf parsleyGood-quality crusty bread, sliced or torn into pieces, for serving

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Instructions

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Step 1

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

Step 2

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.

Step 3

Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.