Steamed Mussels

INGREDIENTS:

• 3½ to 4 lb. mussels

• 2 Tbs. extra-virgin olive oil

• 1 Tbs. unsalted butter

• 6 medium cloves garlic, finely chopped

• 4 shallots, thinly sliced

• ¾ tsp. crushed red pepper flakes

• 1½ cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine

• ¾ cup chopped fresh flat-leaf parsley

• Good-quality crusty bread, sliced or torn into pieces, for serving

DIRECTIONS:

1. Rinse the mussels well under cold water. 

2. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

3. 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.

4. Add the mussels, wine, and half of the parsley. 

5. Increase the heat to high, and cover the pan. 

6. After 2 minutes, remove the lid and toss the mussels well with a large spoon. 

7. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. 

8. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. 

9. Serve the bread alongside.

YIELD:

NOTES:

SOURCE:

http://www.finecooking.com/recipes/steamed_mussels_wine_garlic.aspx