Steamed Mussels with White Wine, Garlic, Shallot and Butter

Steamed Mussels in White Wine, Garlic, Shallot and Butter

  • 2 pounds live mussels
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, roughly chopped
  • 1 large shallot, roughly chopped
  • salt and pepper
  • 1/2 cup white wine
  • 2 cups chicken or vegetable stock
  • 2 tablespoons freshly grated Parmesan cheese
  • lemon wedges
  • fresh herbs or micro greens

 

Rinse the mussels (which should be purchased fresh that day and kept on ice in the refrigerator until ready to cook), and scrub the shells under cool water with a vegetable scrubber.  Pull off any visible strands of the "beard".  If any shells are open, or smell bad, throw them away; those mussels are already dead.

In a large saucepan (one with a lid) melt the butter and olive oil over medium heat.  Add the garlic and shallot, with a little salt and pepper, and brown for about 2 minutes until fragrant.  Add the white wine and broth.  Bring to a boil over medium heat, then add all of the mussels at once.  Cover with the lid and steam the mussels until the shells open, about 4-5 minutes.

Scoop the mussels into a large bowl, pour some of the broth over the top, and sprinkle with the Parmesan cheese and a squeeze of lemon and the herbs.  Enjoy immediately, with some crusty bread to soak up the broth.

 

Yields 2-4 servings.

 

Recipe from Curly Girl Kitchen
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