Steamed Mussels

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Ingredients:

For every 2 pounds of mussels:

2 tablespoons butter

6 cloves garlic, finely minced or put through a press

1/2 cup chopped red onion

1/2 cup chopped fresh parsley

2 cups chicken broth (additional 1/4 cup white wine optional)

Procedure:

Rinse each mussel and check to make sure it is closed. If it closes up after you handle it, then it’s fine to use. But if it is cracked, open, or has an unpleasant odor, throw it out! In the several times I have made this dish, I always toss several.

If the mussel has a beard (a little string hang hanging out of the shell) gently tug it back and forth and pull it off.

Melt butter over medium low heat. Add onions and parsley and sauté until onions are just about to get tender. Add garlic and sauté 30 more seconds. Gently add mussels and carefully stir to cover them with the mixture. Turn heat up to high and pour in broth. Cover the pan and continue to cook on high for 5 minutes.

Take the cover off and give the mussels a stir. They should be open and look the the photo above. If some are still closed, put the cover back on and continue to cook on high for an additional two minutes. Throw out any mussels that are still closed after that.

Ladle the mussels and broth into serving bowls. Serve with melted butter to dip mussels in (honestly this broth is so good it isn’t needed!) and crusty bread to sop up the broth. Or serve the mussels and broth over cooked pasta. I’d love to hear if any one tries this. Feel free to email me at yatesyummies@gmail.com or make a comment below!

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