Mussels Steamed In White Wine
Serves 4
Ingredients
2 cups white wine
1⁄2 cup minced shallots
4 garlic cloves, minced
1⁄2 cup chopped fresh parsley
1 bay leaf
4 pounds mussels, scrubbed and debearded
4 tablespoons unsalted butter, cut into 4 pieces
Instructions
To debeard the mussels, simply pull off the weedy black fibers.
- Bring wine, shallots, garlic, parsley, and bay leaf to simmer in Dutch oven and simmer to blend flavors, about 3 minutes. Increase heat to high, add mussels, cover, and cook, stirring twice, until mussels open, 4 to 8 minutes. Discard any unopened mussels.
- Remove mussels from liquid and transfer to serving bowl. Whisk in butter, 1 tablespoon at a time. Pour broth over mussels, season with salt and pepper to taste, and serve immediately.
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