Steamed Mussels w/Wine Garlic & Parsley
Fine Cooking 76: This dish is part of a laid-back dinner party, with particular emphasis in the laid-back part. (There’s even a suggestion built into the timeline that reads, “Open a bottle of white wine to use in the mussels and the pasta. Pour yourself a small glass.” The sweet and briny mussels are a big part of what makes the dinner both company-worthy and stress free. Learn more about how to choose and cook mussels, including how to discard the “beard” if you find one.
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Preheat: ° | Yield: 6-8 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 3-1/2 to 4 lb. mussels
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. unsalted butter
- 6 medium cloves garlic, finely chopped
- 4 shallots, thinly sliced
- 1/4 tsp. crushed red pepper flakes
- 1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
- 3/4 cup chopped fresh flat-leaf parsley
- Good-quality crusty bread, sliced or torn into pieces, for serving
Directions
- Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
- 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.
- Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.
Notes
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