White Wine Mussels

Name: White Wine Mussels
Ingredients: 4 pounds mussels; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 6 cloves garlic finely chopped; 4 shallots thinly sliced; 1/4 teaspoon 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 fresh flat leaf parsley chopped; crusty bread Good-quality, sliced or torn into pieces, for serving

9 ingredients

3 steps

Ingredients

4 pounds mussels
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
6 cloves garlic finely chopped
4 shallots thinly sliced
1/4 teaspoon 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 fresh flat leaf parsley chopped
crusty bread Good-quality, sliced or torn into pieces, for serving

Directions

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
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.
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.