Mussels in White Wine and Garlic

kyle martin's Note:

elegant seafood extravaganza

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0 bowls

• 4 lbs live mussels
• 2 cups dry white wine
• 4 large shallots , finely chopped
• 4 cloves garlic , finely chopped
• ½ teaspoon salt
• 1⁄3; cup mixed fresh herbs , such as flat-leaf parsley,chervil,or basil,chopped
• 6 tablespoons butter , cut into pieces

Directions:

1. Rinse and scrub mussels under cold water.
2. Using your fingers or pairing knife, remove beards (strings that hang from the mussel shells), and discard.
3. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
4. Simmer 5 minutes.
5. Add mussels Cover, and increase heat to high.
6. Cook until all mussels are open, about 5 minutes.
7. Stir in herbs and butter.
8. Remove from heat.
9. Divide mussels and broth among four bowls.
10. Serve immediately.

Reviews

[Axe]

I found this to be very 'savory'. I think that maybe the addition of sea salt may boost it up for us. Definitely a recipe to make again while tweaking it to our tastes. Thanks for posting!

[Chef #1328382]

Awesome and simple. I used fresh Marjoram and Rosemary and also an herb gariic butter. Used good sourdough toast to soak up all the buttery, herby broth.

[Abby, Sarah & Eli's Mom]

We have a local restaurant that is known for their fabulous mussels . Well let me tell you not any more. Everyone knows if you want reastaurant quality mussels you come to my house. These are marvelous. I use a cheap dry white cooking wine and they are still to die for. The first time I made them I ate two pounds on my own and used half a loaf of bread for the juice.