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Mussels in White Wine and Butter Sauce Recipe

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This recipe for Mussels in White Wine and Butter Sauce is from Diana C. Durham's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds mussels

1 medium onion, diced

2 shallots, diced

1 cup dry white wine

3 tablespoons unsalted butter

Chopped fresh parsley

Salt and pepper to taste
Directions:
Directions:
1. Wash the mussels and if not de-bearded, de-beard. Hit each mussel hard on the counter, and if it doesn't close its shell, discard it, as this means that the mussel is dead (and you only want to cook and eat live mussels).

2. Combine the onion, shallots and wine in a large pot and simmer for 5 minutes. Add the mussels, cover and cook over high heat, shaking the pot from time to time, for about 4 minutes, or until all of the mussels have opened. Discard any mussels that have not opened.

3. Add the butter and chopped parsley. Season the broth to taste, with salt and pepper.

Serve in individual bowls, with an extra bowl for empty shells, and loaf of crusty French bread to mop up the sauce.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Recipe adapted from "Garlic and Sapphires," by Ruth Reichl.

 

 

 

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