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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mussels White Wine Garlic Recipe

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This recipe for Mussels White Wine Garlic is from The Richardson Family Cookbook Project, 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:  
2 - 2 1/2 pounds fresh mussels cleaned with beard remove

3 tablespoons salted butter
½ cup shallots minced
4 garlic cloves minced

1 teaspoon lemon zest add more to taste
2 tablespoons lemon juice divided (approx juice of 1 lemon)
½ cup white wine chardonnay or dry white wine

4 wedges lemon
kosher salt to taste
black pepper to taste
2-3 tablespoon chopped fresh parsley

Directions:
Directions:
1. Wash mussels under cool running water. Scrub the outside and debeard the mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard.

2. In a large shallow stockpot heat butter over medium-high heat.

3. When butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.

4. Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine. I added a little salt and pepper at this step.

5. Quickly add the cleaned mussels to the pot, cover and steam for 3 minutes. Carefully open the lid and stir mussels.

6. Cover and steam until mussels are opened up and cooked, 2 to 3 minutes.

7. Taste the sauce. If desired, season with remaining lemon juice, zest, salt, and pepper to taste. Top mussels with parsley and serve with lemon wedges.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
In the quest for just plain simple Mussels, this is my starting point.



Adapted from https://www.jessicagavin.com/steamed-mussels-white-wine-garlic/

 

 

 

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