Garlic & White Wine Steamed Mussels
Ingredients
- 2 tbsp butter
- 1 large shallot, finely minced
- 4 garlic cloves, finely minced
- pinch of red pepper flakes
- 3/4 cup dry white wine
- 4 pounds mussels, debearded and scrubbed
- 3 tbsp chopped parsley
Instructions
- Melt butter in a large Dutch oven over medium heat. Add shallot, garlic, and red pepper flakes and cook until softened, but not brown.
- Pour wine into the pot and bring to a simmer. Add mussels and close lid for 5 to 7 minutes, giving the pot a good shake every couple of minutes.
- Ladle mussels and broth into bowls and serve with toasted bread.
Notes
Do Your Thing: Stir in a tablespoon or two of grainy mustard with the wine. Forego wine in place of an ale. Stir in heavy cream or coconut milk after removing the mussels and cook for several more minutes to create a creamy, hearty broth. Add minced jalapeño along with the shallot and garlic to spice things up a bit. Use clams instead of mussels!