"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mussles Recipe

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This recipe for Mussles, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JP Richardson

Category:
Category:

Ingredients:  
Ingredients:  

3-1/2 to 4 lb. mussels
2 Tbs. extra-virgin olive oil
3 Tbs. 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:
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.

 

 

 

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