Steamed Mussels with Wine, Garlic & Parsley
|3-1/2 to 4 lb. mussels|
|2 Tbs. extra-virgin olive oil|
|1 Tbs. unsalted butter|
|6 clovesGarlic; 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 cupchopped fresh flat-leaf parsley|
|Good-quality crusty bread; sliced or torn into pieces, for serving|
Steamed Mussels with Wine, Garlic & Parsley Preparation
Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
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.
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.
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