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Mussels with White Wine and Butter Photo: Petrina Tinslay

Mussels with White Wine and Butter

In this classic French recipe, the juices released by the mussels help create a sauce.

Everyday Food, June 2011 http://www.marthastewart.com/357047/mussels-white-wine-and-butter
5
Rated
100100(3)3
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 3 pounds mussels
    • 3 tablespoons unsalted butter
    • 1 shallot, cut into thin rings
    • 2 garlic cloves, minced
    • 1/2 cup white wine
    • 3/4 cup low-sodium chicken broth
    • Coarse salt and ground pepper
    • 3 tablespoons chopped fresh parsley
    • Crusty bread, for serving

Directions

  1. Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
  2. While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
  3. In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
  4. Add white wine and chicken broth. Bring to a simmer over high.
  5. Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (It's not unusual to lose a small portion of mussels at this point.)
  6. Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

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